Lemon Orzo Salad

Refreshing Lemon Orzo Salad – A Perfect Side Dish for Any Occasion!

Looking for a light and flavorful side dish to complement your meals? This Lemon Orzo Salad is a deliciously fresh choice, ideal for warm weather gatherings or as a bright addition to any meal. With tender orzo pasta, crisp veggies, fresh herbs, and a zesty lemon dressing, it’s a crowd-pleasing salad that’s easy to make and packed with Mediterranean-inspired flavors.

Recipe: Lemon Orzo Salad

Prep Time: 15 minutes
Total Time: 15 minutes
Calories: 180 kcal per serving
Servings: 6

Ingredients

  • 1½ cups orzo, uncooked
  • ½ English cucumber, sliced and quartered
  • 1 cup cherry tomatoes, halved (or quartered if large)
  • ½ cup pitted Kalamata olives, halved
  • ¼ cup fresh parsley, minced
  • 2 tbsp fresh basil, minced
  • 2 tbsp fresh mint, minced
  • 2 tbsp high-quality olive oil
  • Zest and juice of 1 lemon
  • Parmesan cheese shavings, for garnish
  • Salt and pepper, to taste

Instructions

Step 1: Cook the Orzo

  1. Prepare the Orzo
    • Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, following the package instructions.
  2. Drain and Rinse
    • Drain the orzo and rinse with cold water to stop the cooking process. Transfer it to a large mixing bowl.

Step 2: Prepare the Vegetables and Herbs

  1. Chop the Vegetables
    • While the orzo cooks, slice and quarter the cucumber, halve the cherry tomatoes and olives, and mince the fresh parsley, basil, and mint.

Step 3: Combine and Season

  1. Add Ingredients
    • Add the cucumber, tomatoes, olives, parsley, basil, mint, olive oil, lemon zest, and lemon juice to the bowl with the orzo.
  2. Season
    • Season the salad with salt and pepper to taste, and mix well to ensure everything is evenly combined.

Step 4: Garnish and Serve

  1. Transfer and Garnish
    • Transfer the salad to a serving dish, if desired. Top with Parmesan cheese shavings for added flavor and a lovely presentation.
  2. Serve Immediately
    • Enjoy this refreshing salad right away for the best flavor and texture.

Tips for Making the Perfect Lemon Orzo Salad

  • Use Fresh Herbs: Fresh parsley, basil, and mint add incredible flavor to this salad. If you only have dried herbs, use a smaller quantity, but the taste won’t be as vibrant.
  • Chill for Extra Flavor: If you prefer a cold salad, chill the orzo after rinsing. This also allows the flavors to meld together beautifully.
  • Add Extra Vegetables: Feel free to customize with extra veggies like bell peppers, red onions, or arugula for even more texture and flavor.

Why You’ll Love This Recipe

This Lemon Orzo Salad is the perfect balance of fresh, tangy, and savory flavors. It’s light enough to serve alongside grilled meats, seafood, or as part of a vegetarian spread, yet hearty enough to enjoy on its own. The mix of lemon, herbs, and vegetables makes it refreshing, while the Parmesan adds a touch of richness that ties everything together.

Try it out at your next gathering, picnic, or meal prep day – it’s a simple, tasty salad that everyone will love!

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Lemon Orzo Salad


  • Author: Dulcia
  • Total Time: 15 minutes
  • Yield: 6 1x

Description

The Lemon Orzo Salad combines zesty lemon, fresh herbs, and juicy tomatoes with tender orzo pasta for a refreshing and satisfying dish. With added textures from crisp cucumber and briny Kalamata olives, this salad offers a delightful balance of flavors that bring the essence of summer to your table.


Ingredients

Scale

1.5 cups orzo, uncooked
1/2 English cucumber, sliced and quartered
1 cup cherry tomatoes, halved (or quartered if large)
1/2 cup pitted Kalamata olives, halved
1/4 cup fresh parsley, minced
2 tbsp fresh basil, minced
2 tbsp fresh mint, minced
2 tbsp high-quality olive oil
Zest and juice of 1 lemon
Parmesan cheese shavings, for garnish
Salt and pepper, to taste


Instructions

Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, following package instructions. Drain and rinse with cold water, then transfer to a large mixing bowl.
While the orzo cooks, prepare the vegetables and herbs by quartering the cucumber, halving the cherry tomatoes and olives, and mincing the fresh parsley, basil, and mint.
Add the cucumber, tomatoes, olives, parsley, basil, mint, olive oil, lemon zest, and lemon juice to the mixing bowl with the orzo. Season with salt and pepper to taste, and mix well to combine.
Transfer the salad to a serving dish, if desired. Top with shaved Parmesan cheese and serve immediately.

  • Prep Time: 15 minutes

Nutrition

  • Calories: 180
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