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Orzo Salad

Orzo salad with lemon vinaigrette is a light pasta salad made with tiny rice-shaped orzo, crisp cucumber, juicy cherry tomatoes, and fresh parsley-mint. Cooked orzo is rinsed cold, tossed with a garlicky citrus dressing, then chilled until the flavors meld for a bright summer side.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 520
Ingredients Method Notes

Ingredients
  

Orzo salad
  • 1 lb orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 0.5 cup red onion, finely diced
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup fresh mint, chopped
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 1 lemon zest zest of 1 lemon
  • 2 cloves garlic, minced
  • 1 salt and pepper to taste
  • 1 feta cheese for topping (optional)

Method
 

Cook and rinse the orzo
  1. Cook orzo according to the package directions until tender. Drain and immediately rinse with cold water to stop the cooking and keep the pasta from clumping.
Make the lemon vinaigrette
  1. Whisk olive oil, lemon juice, lemon zest, garlic, salt, and pepper until fully combined and glossy. Taste and adjust seasoning with more salt and pepper if needed.
Assemble the salad
  1. Add orzo, cherry tomatoes, cucumber, red onion, parsley, and mint to a large bowl. Toss gently so the herbs and vegetables are evenly distributed.
Dress and chill
  1. Pour the lemon vinaigrette over the salad and toss to combine. Refrigerate for at least 1 hour so the flavors meld.
Serve
  1. Top with crumbled feta if desired and serve chilled. Keep any leftovers covered in the refrigerator.

Notes

Pro tip: rinse the hot orzo under cold water until cool so it stays separate and pairs better with the bright lemon vinaigrette. Store covered in the refrigerator for up to 3 days; the salad is best after chilling and not recommended for freezing. For a dairy-free option, omit the feta topping or use a dairy-free feta-style crumble.