Lemony Orzo Salad
Bright, zesty, and loaded with fresh produce, this Lemony Orzo Salad is the perfect light and refreshing dish for any occasion. Tender orzo pasta serves as the base, tossed with crisp English cucumbers, juicy cherry tomatoes, and tangy crumbles of feta cheese. A fragrant dressing made with fresh lemon juice, extra virgin olive oil, honey, and Dijon mustard brings the salad to life, while fresh parsley and dill add a pop of herbaceous flavor. Ready in just 30 minutes, this chilled orzo salad is ideal for meal prep, picnics, or a vibrant side dish at your next gathering. Its combination of fluffy orzo, bold citrus dressing, and crunchy vegetables makes it a versatile and wholesome choice that’s as easy to make as it is delicious. Serve it as a standalone lunch or alongside grilled chicken or seafood for a complete Mediterranean-inspired meal.
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Recipe Information
Ingredients
- 1.5 cups orzo pasta
- 0.25 cups lemon juice
- 0.25 cups extra virgin olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 clove garlic
- 1 medium English cucumber
- 1.5 cups cherry tomatoes
- 0.5 medium red onion
- 0.5 cups feta cheese
- 0.25 cups fresh parsley
- 0.25 cups fresh dill
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the orzo pasta according to the package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool. Set aside.
In a small jar or bowl, whisk together the lemon juice, olive oil, honey, Dijon mustard, finely minced garlic, salt, and black pepper. Set the dressing aside.
Dice the cucumber into bite-sized pieces. Halve the cherry tomatoes. Finely dice the red onion. Chop the parsley and dill.
In a large mixing bowl, combine the cooked and cooled orzo, diced cucumber, halved cherry tomatoes, diced red onion, chopped parsley, and dill.
Crumble the feta cheese over the salad. Pour the lemon dressing over the salad and toss gently until everything is evenly coated.
Taste and adjust the seasoning with additional salt and pepper, if desired.
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 2191 mg | 95% | |
| Total Carbohydrate | 278.1 g | 101% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 37.8 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 573 mg | 44% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1420 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
