Lemon Herb Orzo Salad
Lemon Herb Orzo Salad
Ingredients
For the Orzo Salad
- 1 cup orzo pasta, uncooked
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1/2 cup feta cheese, crumbled
For the Lemon Herb Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Cook the orzo pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and prevent sticking. Set aside to cool completely.
⏱️ 10 min
- 2
While the orzo cools, prepare the vegetables. Dice the cucumber, halve the cherry tomatoes, and finely dice the red onion. Chop the fresh parsley and dill.
⏱️ 5 min
- 3
In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper for the dressing until well combined.
⏱️ 3 min
- 4
In a large mixing bowl, combine the cooled orzo, diced cucumber, halved cherry tomatoes, diced red onion, chopped parsley, and chopped dill.
⏱️ 2 min
- 5
Pour the lemon herb dressing over the orzo and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.
⏱️ 2 min
- 6
Gently fold in the crumbled feta cheese. Taste and adjust seasoning if necessary. Serve immediately or chill for at least 30 minutes for flavors to meld.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Orzo Salad
Ingredients
For the Orzo Salad
- 1 cup orzo pasta, uncooked
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1/2 cup feta cheese, crumbled
For the Lemon Herb Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Cook the orzo pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and prevent sticking. Set aside to cool completely.
⏱️ 10 min - 2
While the orzo cools, prepare the vegetables. Dice the cucumber, halve the cherry tomatoes, and finely dice the red onion. Chop the fresh parsley and dill.
⏱️ 5 min - 3
In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper for the dressing until well combined.
⏱️ 3 min - 4
In a large mixing bowl, combine the cooled orzo, diced cucumber, halved cherry tomatoes, diced red onion, chopped parsley, and chopped dill.
⏱️ 2 min - 5
Pour the lemon herb dressing over the orzo and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.
⏱️ 2 min - 6
Gently fold in the crumbled feta cheese. Taste and adjust seasoning if necessary. Serve immediately or chill for at least 30 minutes for flavors to meld.
⏱️ 3 min