Description
This refreshing Lemon Orzo Salad is a light, flavorful dish featuring tender orzo pasta tossed with a zesty lemon dressing, fresh grape tomatoes, zucchini, basil, and creamy feta cheese. Perfect for a quick lunch or side dish, it combines bright citrus flavors with garden-fresh vegetables for a delightful Mediterranean-inspired salad.
Ingredients
Orzo and Salad Ingredients
- 1 1/2 cups orzo
- 1 cup grape tomatoes, sliced
- 3/4 cup zucchini, sliced
- 1/4 cup basil, chopped
- 1/4 cup feta cheese
Lemon Dressing
- 1/3 cup lemon juice
- 1/4 cup olive oil
- 1 tsp lemon zest
- 1/2 cup water (not salted)
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook Orzo: Bring a pot of salted water to boil and cook the orzo until al dente. Reserve 1/4 cup of the pasta water, then drain the orzo and set aside.
- Prepare Vegetables: While the orzo cooks, slice the grape tomatoes and zucchini, and chop the basil; set aside.
- Mix Dressing: In a bowl, combine lemon juice, olive oil, lemon zest, 1/2 cup water (unsalted), salt, and black pepper. Set aside to let flavors meld.
- Combine Pasta and Dressing: Transfer the drained orzo to the bowl with the lemon dressing, stirring gently. Let it sit for 10 minutes to allow the pasta to soak up the flavors. If the mixture seems dry, stir in the reserved pasta water.
- Add Vegetables and Feta: Add the sliced tomatoes, zucchini, chopped basil, and feta cheese to the orzo mixture. Stir gently to combine all ingredients evenly.
- Serve: Enjoy the salad as is, or enhance the flavor by topping with extra feta cheese and freshly cracked black pepper if desired.
Notes
- Reserving pasta water helps adjust salad moisture if needed.
- Letting the orzo sit in the dressing enhances flavor absorption.
- Use fresh lemon juice and zest for best taste.
- Can be served chilled or at room temperature.
- Great as a side dish or light main course.
