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!
Ingredients
Scale
- 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
Instructions
- 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.
- Prepare Vegetables: Chop cherry tomatoes, dice cucumber, finely chop red onion, and roughly chop parsley.
- Make Vinaigrette: Whisk together lemon juice, olive oil, salt, and pepper in a bowl until emulsified.
- Combine: In a large bowl, mix cooled orzo with vegetables and parsley. Drizzle with vinaigrette; toss gently to combine.
- 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