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
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