Refreshing Orzo Pasta Salad with Lemon Vinaigrette Bliss

When I think of summer, I imagine sitting on a sun-soaked patio with a refreshing bowl of Orzo Pasta Salad with Lemon Vinaigrette. The bright, zesty notes dance on your tongue while the cool pasta mingles with crisp veggies, creating a symphony of flavors that scream sunshine. Each bite is like a tiny vacation for your taste buds, evoking memories of beach trips and picnic gatherings.

This salad isn’t just a dish; it’s an experience. Picture this: a warm afternoon, laughter echoing in the background as you serve up this vibrant salad at a family barbecue or potluck. The excitement builds as everyone eagerly digs in, their faces lighting up with joy over the tangy dressing and perfectly cooked orzo. Trust me, it’s sure to become your go-to dish for any occasion!

I remember the first time I brought this Orzo Pasta Salad to a friend’s picnic—it was gone within minutes! Everyone kept asking for the recipe and raving about how refreshing it was.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Orzo Pasta: Opt for high-quality orzo; its small shape coats beautifully with dressing.

• Cucumber: Use English cucumbers for their crisp texture and minimal seeds.

• Cherry Tomatoes: Choose ripe tomatoes for their sweetness and vibrant color.

• Red Onion: Slice thinly for a mild onion flavor that won’t overpower the salad.

• Feta Cheese: Crumbled feta adds creamy richness; feel free to use goat cheese if you prefer.

• Fresh Parsley: Chopped parsley brightens the dish—fresh is always best!

• Lemon Juice: Freshly squeezed lemon juice provides that zesty zing we all love.

• Olive Oil: Use extra virgin olive oil for depth of flavor in the vinaigrette.

• Salt and Pepper: Essential for seasoning; adjust according to your taste preferences.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Cook the Orzo Pasta: Begin by bringing a large pot of salted water to a rolling boil. Add 1 cup of orzo pasta and cook according to package instructions until al dente—about 8-10 minutes is usually perfect.

Prep Your Veggies: While the pasta cooks, chop your cucumber into bite-sized pieces and halve those luscious cherry tomatoes. Thinly slice the red onion and set everything aside for later.

Make the Lemon Vinaigrette: In a small bowl, combine ¼ cup of freshly squeezed lemon juice with ½ cup of extra virgin olive oil. Whisk together until emulsified; season generously with salt and pepper.

Toss Everything Together: Once your orzo is cooked and drained (don’t forget to rinse it under cold water!), place it in a large bowl. Add your chopped veggies, crumbled feta cheese, and fresh parsley.

Add the Dressing and Serve!: Drizzle your zesty lemon vinaigrette over the salad mixture and toss gently until everything is well coated. Let it chill in the fridge for about 15 minutes before serving—this helps all those delicious flavors meld together beautifully.

This Orzo Pasta Salad with Lemon Vinaigrette isn’t just easy; it’s also adaptable! Feel free to toss in whatever seasonal veggies you have on hand or switch out proteins like grilled chicken or chickpeas if you’re looking for something heartier. Enjoy this delightful dish at your next gathering—or keep it all for yourself (no judgment here)!

Perfecting the Cooking Process

Start by cooking the orzo according to package instructions while prepping your veggies. This way, your ingredients come together seamlessly without unnecessary waiting.

Add Your Touch

Feel free to swap in your favorite vegetables or proteins like chickpeas or grilled chicken. Experimenting with herbs can also elevate the flavor!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. For best results, enjoy cold or at room temperature.

Sharing this dish at a picnic once earned me rave reviews! My friends couldn’t believe how something so simple could taste so delightful, and it quickly became a summer staple.

FAQ

Can I use other types of pasta for this salad?

Absolutely! Any small pasta shape works well in this orzo pasta salad with lemon vinaigrette.

Is this orzo pasta salad gluten-free?

You can make it gluten-free by using gluten-free orzo alternatives available in stores.

How long can I store this salad?

This salad stays fresh for up to three days when stored properly in the fridge.

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Orzo Pasta Salad with Lemon Vinaigrette

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• Author: Clara Rosewood
• Total Time: 25 minutes
• Yield: Serves 4

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Description

Refresh your summer gatherings with this vibrant Orzo Pasta Salad with Lemon Vinaigrette. Bursting with fresh vegetables and a zesty dressing, this salad is a delightful blend of flavors that will transport you to sunny picnics and barbecues. With its colorful presentation and ease of preparation, it’s perfect for any occasion—whether as a side or a satisfying main dish.

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Ingredients

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• 1 cup orzo pasta
• 1 cup diced English cucumber
• 1 cup halved cherry tomatoes
• ½ small red onion, thinly sliced
• ½ cup crumbled feta cheese
• ¼ cup chopped fresh parsley
• ¼ cup freshly squeezed lemon juice
• ½ cup extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Cook the orzo pasta according to package instructions in salted boiling water until al dente (about 8-10 minutes). Drain and rinse under cold water.
2. While the pasta cooks, prepare the vegetables: chop the cucumber, halve the cherry tomatoes, and slice the red onion.
3. In a small bowl, whisk together the lemon juice and olive oil, seasoning with salt and pepper.
4. In a large bowl, combine the cooked orzo, chopped veggies, feta cheese, and parsley.
5. Drizzle the lemon vinaigrette over the salad mixture and toss gently. Chill in the fridge for 15 minutes before serving to allow flavors to meld.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Boiling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 320
• Sugar: 2g
• Sodium: 250mg
• Fat: 22g
• Saturated Fat: 4g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 10mg