Description
Orzo Pasta Salad with Lemon Vinaigrette is a bright and refreshing dish made with tender orzo, crisp vegetables, and a zesty lemon dressing. Perfect for picnics, potlucks, or a light lunch.
Ingredients
Units
Scale
- 1 1/2 cups orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped (optional)
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and black pepper to taste
Instructions
- Cook orzo pasta according to package instructions. Drain and rinse with cold water to cool. Set aside.
- In a large bowl, combine cooked orzo, cherry tomatoes, cucumber, red onion, olives, feta cheese, parsley, and dill if using.
- In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt, and pepper until emulsified.
- Pour the vinaigrette over the orzo mixture and toss to coat evenly.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Serve chilled or at room temperature.
Notes
- Use whole wheat orzo for a healthier option.
- Add grilled chicken or chickpeas for added protein.
- Make ahead and refrigerate for up to 3 days.
- Taste and adjust seasoning before serving; pasta may absorb dressing over time.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg