Looking for a refreshing and versatile pasta salad? This Orzo Salad with Lemon Vinaigrette is my go-to recipe for both casual lunches and elegant dinner parties. The bright citrus dressing and tender orzo create the perfect combination of flavors and textures.
Ingredients:
- Main Ingredients:
- 1 pound (450g) orzo pasta
- 2 cups cherry tomatoes, halved
- 1 English cucumber, diced
- 1/2 red onion, finely diced
- 1 cup crumbled feta cheese
- 1/2 cup fresh basil, chopped
- For the Lemon Vinaigrette:
- 1/3 cup fresh lemon juice (about 2-3 lemons)
- 1/2 cup extra virgin olive oil
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and black pepper to taste
- Optional Additions:
- Kalamata olives
- Grilled chicken
- Pine nuts
- Baby spinach
- Pro Tips:
- Use high-quality olive oil for better flavor
- For gluten-free option, use gluten-free orzo
- Contains dairy (feta cheese) – can be omitted for vegan version
Step-by-Step Instructions:
- Cook the Orzo:
- Bring a large pot of salted water to boil
- Cook orzo according to package instructions (usually 8-10 minutes)
- Tip: Stir occasionally to prevent sticking
- Drain and rinse with cold water to stop cooking
- Prepare the Vinaigrette:
- Whisk together lemon juice, minced garlic, Dijon mustard, and honey
- Slowly stream in olive oil while whisking to emulsify
- Season with salt and pepper to taste
- Assemble the Salad:
- In a large bowl, combine cooled orzo with prepared vegetables
- Pour vinaigrette over the mixture
- Fold in feta cheese and fresh basil
- Toss gently to combine
Key Details:
Total Time: 25 mins (Prep: 15 mins | Cook: 10 mins)
🍽️ Servings: 8 people
🔥 Calories: ~320 per serving
⚙️ Equipment: Large pot, colander, mixing bowls, whisk
Pro Tips & Variations:
- Cook orzo just until al dente to prevent mushiness
- Make vinaigrette ahead for stronger flavor
- Cut vegetables in similar sizes for balanced bites
- Add protein like grilled shrimp or chicken for a complete meal
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days. If making ahead, reserve some vinaigrette to refresh the salad before serving.
Frequently Asked Questions:
- Can I make this ahead? Yes, prepare up to 24 hours in advance.
- How do I prevent the orzo from clumping? Toss with a bit of olive oil after cooking and cooling.
- Is this salad served cold or warm? Best served cold or at room temperature.
- Can I substitute the feta cheese? Yes, try goat cheese or fresh mozzarella.
Orzo Salad with Lemon Vinaigrette
A refreshing and versatile pasta salad perfect for casual lunches and elegant dinner parties. The bright citrus dressing and tender orzo create the perfect combination of flavors and textures.
Ingredients
- 1 pound 450g orzo pasta
- 2 cups cherry tomatoes halved
- 1 English cucumber diced
- 1/2 red onion finely diced
- 1 cup crumbled feta cheese
- 1/2 cup fresh basil chopped
- 1/3 cup fresh lemon juice about 2-3 lemons
- 1/2 cup extra virgin olive oil
- 2 garlic cloves minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to boil. Cook orzo according to package instructions (usually 8-10 minutes), stirring occasionally. Drain and rinse with cold water.
- Whisk together lemon juice, minced garlic, Dijon mustard, and honey. Slowly stream in olive oil while whisking to emulsify. Season with salt and pepper.
- In a large bowl, combine cooled orzo with prepared vegetables. Pour vinaigrette over the mixture. Fold in feta cheese and fresh basil. Toss gently to combine.
