Delightful Orzo Pasta Salad with Lemon Vinaigrette Recipe

There’s something magical about Orzo Pasta Salad with Lemon Vinaigrette that makes it a go-to dish for every occasion. Imagine a colorful medley of perfectly cooked orzo, vibrant veggies, and a zesty lemon vinaigrette that dances on your taste buds. It’s like a summer picnic in a bowl, bringing sunshine to your dining table even on the cloudiest days.

This recipe holds a special place in my heart. I remember the first time I made it for a backyard barbecue, and my friends couldn’t stop raving about how refreshing and delicious it was. Perfect for family gatherings or just an evening meal, this salad promises to bring smiles and satisfied bellies all around.

My family always asks for this salad when we gather; it has become the star of our summer picnics and holiday feasts.

Essential Ingredients

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

• Orzo Pasta: This small rice-shaped pasta is the star of the show; cook until al dente for the perfect texture.

• Cherry Tomatoes: Opt for ripe, juicy tomatoes for bursts of sweetness in every bite.

• Cucumber: A refreshing crunch that balances the other flavors; choose firm cucumbers for best results.

• Red Onion: Thinly sliced gives a mild bite; soaking them in water first can reduce their sharpness.

• Feta Cheese: Crumbled feta adds creaminess and tang; use high-quality feta for the best flavor.

• Fresh Basil: Chopped fresh basil infuses the salad with aromatic freshness; never skimp on herbs.

• Lemon Juice: Freshly squeezed lemon juice brightens up the entire dish; avoid bottled juice if possible.

• Olive Oil: Use extra virgin olive oil for richness and depth; it’s worth splurging here!

• Salt and Pepper: Basic seasonings that enhance all flavors; adjust according to your taste preference.

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

Let’s Make it Together

Cook the Orzo Pasta: Start by boiling salted water in a large pot. Add orzo pasta and cook according to package instructions until al dente. You’ll know it’s ready when it’s tender yet firm to the bite.

Prepare Your Veggies: While the pasta cooks, chop your cherry tomatoes, cucumber, red onion, and basil. Enjoy the vibrant colors as they come together like an edible rainbow.

Create the Dressing: In a small bowl, whisk together freshly squeezed lemon juice, olive oil, salt, and pepper. The mixture should be bright yellow with an inviting aroma that makes your mouth water.

Toss Everything Together: Once the orzo is cooked and cooled slightly, combine it with your chopped vegetables and crumbled feta in a large mixing bowl. Drizzle with lemon vinaigrette to bring everything together beautifully.

Chill Before Serving: For optimal flavor blending, cover your salad and chill in the refrigerator for at least 30 minutes before serving. The flavors will meld together like old friends reuniting after years apart.

Enjoy this delightful Orzo Pasta Salad with Lemon Vinaigrette as a side dish at your next barbecue or as a light lunch during those hot summer days! It’s sure to impress everyone at the table while keeping things refreshingly simple.

Perfecting the Cooking Process

To achieve the best results, cook orzo in salted water while preparing your vibrant veggies. Toss them in the lemon vinaigrette just before serving for that zingy freshness.

Add Your Touch

Feel free to customize this salad with your favorite ingredients. Add grilled chicken, roasted vegetables, or even some crumbled feta to elevate the flavors further.

Storing & Reheating

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave, adding a splash of olive oil for moisture.

Sharing this recipe always brings back fond memories of summer picnics with my family when everyone would rave about my pasta salad.

FAQ

What kind of orzo should I use for this salad?

You can use regular or whole wheat orzo for added nutrients and fiber.

Can I make this salad ahead of time?

Absolutely! It tastes even better after chilling in the fridge for a few hours.

How can I make this dish vegan?

Simply omit cheese and use agave syrup instead of honey in your dressing.

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Orzo Pasta Salad with Lemon Vinaigrette

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• Author: Jennifer
• Total Time: 25 minutes
• Yield: Serves 4

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Description

Orzo Pasta Salad with Lemon Vinaigrette is the ultimate summer dish that combines vibrant colors and refreshing flavors in every bite. This delightful salad features al dente orzo, juicy cherry tomatoes, crunchy cucumber, and creamy feta, all tossed in a zesty lemon vinaigrette. Perfect for picnics, potlucks, or light lunches, this recipe is as easy to prepare as it is to enjoy. Bring sunshine to your table with this crowd-pleaser that promises smiles all around.

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Ingredients

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• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh basil, chopped
• 3 tbsp lemon juice (freshly squeezed)
• 3 tbsp extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Cook the orzo in salted boiling water until al dente according to package instructions. Drain and let cool.
2. While the pasta cooks, chop the cherry tomatoes, cucumber, red onion, and basil.
3. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
4. In a large mixing bowl, combine cooled orzo with chopped vegetables and feta cheese. Drizzle with lemon vinaigrette and toss gently.
5. Chill in the refrigerator for at least 30 minutes before serving.

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

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 290
• Sugar: 4g
• Sodium: 300mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 20mg