Refreshing Orzo Pasta Salad with Lemon Vinaigrette Recipe

Orzo Pasta Salad with Lemon Vinaigrette is a dish that brings sunshine to your plate. Imagine the delightful blend of al dente orzo, fresh veggies, and zesty lemon that dances on your taste buds with every bite. This pasta salad is like a party in your mouth – vibrant, refreshing, and bursting with flavor.

Now, picture this: a warm summer afternoon, laughter echoing through the air, and a picnic blanket sprawled across the grass. What better way to elevate such moments than with a bowl of Orzo Pasta Salad? Trust me, once you serve this at your next gathering, everyone will be begging for your secret recipe!

I remember when I first made this salad for my family reunion. Everyone raved about it, and my cousin even asked if I had hired a professional chef!

Essential Ingredients

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

• Orzo Pasta: This rice-shaped pasta cooks quickly and absorbs flavors beautifully; opt for whole wheat for added texture.
• Cherry Tomatoes: Choose vibrant red or yellow tomatoes; they add sweetness and color to the salad.
• Cucumber: Fresh cucumbers provide crunch; pick firm ones without blemishes for the best results.
• Red Onion: A small amount adds zing; soak it in water briefly if you want to mellow its sharpness.
• Fresh Parsley: Brightens up the salad; try using flat-leaf parsley for a more robust flavor.
• Lemon Juice: Freshly squeezed juice enhances the vinaigrette’s tanginess; bottled juice simply won’t cut it here.
• Olive Oil: Use high-quality extra virgin olive oil for richness; it balances out the acidity of the lemon.
• Salt & Pepper: Essential seasonings that bring all the flavors together; adjust based on 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 : Bring a pot of salted water to a rolling boil. Add 1 cup of orzo and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking.

Prepare the Vegetables : While the orzo cools, chop 1 cup of cherry tomatoes and dice half of a cucumber. Finely chop a quarter of a red onion and roughly chop half a cup of fresh parsley.

Make the Lemon Vinaigrette : In a small bowl, whisk together 1/4 cup lemon juice, 1/3 cup olive oil, salt, and pepper until emulsified. Taste and adjust seasoning as needed.

Toss it All Together : In a large mixing bowl, combine cooled orzo, chopped vegetables, and parsley. Drizzle with lemon vinaigrette and toss gently until everything is well-coated.

Chill & Serve : Cover the salad with plastic wrap and refrigerate for at least 30 minutes before serving. This allows flavors to meld beautifully!

Enjoy Your Creation : Serve chilled or at room temperature as a side dish or light main course. Your friends will be asking for seconds!

With just these few steps, you’ve whipped up an unforgettable Orzo Pasta Salad with Lemon Vinaigrette that’s perfect for any occasion! Enjoy every bite knowing you’ve created something delicious from scratch.

Perfecting the Cooking Process

To achieve perfectly cooked orzo, boil the pasta separately while preparing your vegetables and dressing. This ensures everything is fresh and ready simultaneously.

Add Your Touch

Feel free to customize your orzo pasta salad with lemon vinaigrette by adding grilled chicken, chickpeas, or roasted vegetables for extra flavor and protein.

Storing & Reheating

Store leftover orzo pasta salad in an airtight container in the fridge for up to three days. For best results, enjoy it cold straight from the fridge.

Sometimes I make this dish for friends who rave about it—it’s always a hit at gatherings! Their smiles are my favorite feedback.

FAQ

What can I add to my orzo pasta salad with lemon vinaigrette?

You can add grilled chicken, veggies, nuts, or cheese for extra flavor and nutrition.

Can I make this salad ahead of time?

Yes! Prepare it a day in advance; it tastes even better after the flavors meld.

How should I store leftover orzo pasta salad?

Keep leftovers in an airtight container in the refrigerator for up to three days.

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📖 Recipe Card

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Orzo Pasta Salad with Lemon Vinaigrette

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• Author: Jennifer
• Total Time: 23 minutes
• Yield: Serves 4

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Description

Orzo Pasta Salad with Lemon Vinaigrette is a vibrant, refreshing dish that’s perfect for summer gatherings. Bursting with the flavors of al dente orzo, crunchy veggies, and a zesty lemon dressing, this salad is a crowd-pleaser. Serve it chilled as a side or light main dish, and watch as your guests return for seconds!

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Ingredients

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• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, finely chopped
• 1/2 cup fresh parsley, chopped
• 1/4 cup lemon juice (freshly squeezed)
• 1/3 cup extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Cook the Orzo: Bring salted water to a boil. Add orzo and cook until al dente (about 8 minutes). Drain and rinse under cold water.
2. Prepare Vegetables: Chop cherry tomatoes, dice cucumber, finely chop red onion, and roughly chop parsley.
3. Make Vinaigrette: Whisk together lemon juice, olive oil, salt, and pepper in a bowl until emulsified.
4. Combine: In a large bowl, mix cooled orzo with vegetables and parsley. Drizzle with vinaigrette; toss gently to combine.
5. Chill & Serve: Cover and refrigerate for at least 30 minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Category: Salad
• Method: Boiling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 220
• Sugar: 3g
• Sodium: 75mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 0mg