Lemon Herb Orzo Salad
Tender orzo pasta tossed with bright lemon dressing, fresh herbs, and crisp vegetables. Ready in 20 minutes—perfect for lunch, picnics, or a light side dish.
- Total time
- 20 min
- Servings
- 4
- Calories
- 310
- Protein
- 9g
Ingredients
- 2 cups orzo pasta
- 1 whole lemon (juiced + zested)
- 3 tbsp olive oil
- 1 whole cucumber
- 1.5 cups cherry tomatoes
- ¼ whole red onion
- ½ cup fresh parsley and dill (chopped)
- ½ cup feta cheese, crumbled
Instructions
- 1
Boil orzo in salted water until al dente, ~9 minutes. Drain and rinse under cold water.
- 2
Dice cucumber into 1/4-inch pieces. Halve cherry tomatoes. Thinly slice red onion.
- 3
Whisk lemon juice, zest, and olive oil together. Season with salt and black pepper.
- 4
Combine cooled orzo, cucumber, tomatoes, and onion in a large bowl.
- 5
Pour dressing over the salad and toss gently until coated.
- 6
Fold in parsley, dill, and feta. Taste and adjust seasoning. Serve cold or at room temperature.
Tools you’ll need
- large pot
- colander
- cutting board
- chef's knife
- small whisk
- large mixing bowl
- microplane (for zesting)
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