Simple Orzo Salad with a Zesty Lemon Herb Vinaigrette

Oh, my dears, there’s nothing quite like a dish that brings a burst of sunshine to your table, no matter the season. Today, I’m simply delighted to share a recipe that does just that: our Simple Orzo Salad with a Zesty Lemon Herb Vinaigrette. This isn’t just a pasta dish; it’s a vibrant symphony of flavors and textures, with tender orzo pasta mingling with crisp vegetables and a bright, herbaceous dressing that will dance on your tongue. It’s a delightful reminder that sometimes, the simplest ingredients create the most magical experiences.

I remember summer afternoons in Grandma’s kitchen, not always baking, but sometimes assembling fresh salads with whatever bounty the garden offered. Her secret was always a bright, homemade dressing, just like the zesty lemon-herb vinaigrette we’ll be making today. Those memories taught me that cooking, much like baking, is about nurturing and creating joy, a tradition I’ve carried forward with every recipe I’ve shared on recipesdessert.net.

This lovely Mediterranean orzo pasta salad is perfect for those busy weeknights when you need something quick and satisfying, yet it’s elegant enough for any gathering. It’s incredibly versatile, making it a fantastic addition to picnics, barbecues, or even as a light lunch. Plus, with just 20 minutes of prep and 10 minutes of cook time, you’ll have a heartwarming, homemade dish ready to share in no time!

What You Need to Make This Recipe

For this delightful salad, we’re focusing on fresh, vibrant ingredients that truly shine. Think tender orzo, crisp cucumber, briny Kalamata olives, and tangy sun-dried tomatoes, all brought together by a bright, zesty lemon-herb dressing. I always believe that using the freshest produce makes all the difference in a light and flavorful orzo salad. You’ll find the full list of ingredients and precise measurements in the recipe card below.

How to Make Orzo Salad

Creating this refreshing Orzo Salad is wonderfully straightforward, promising a delicious outcome without fuss. You’ll start by cooking the orzo until it’s perfectly al dente, then toss it with a colorful medley of fresh vegetables and savory feta cheese. Finally, a homemade lemon-herb vinaigrette is whisked together and gently folded in, coating every single ingredient in a burst of Mediterranean flavor.

Mediterranean Orzo Salad with Lemon-Herb Dressing

A vibrant and refreshing orzo salad packed with sun-dried tomatoes, Kalamata olives, cucumbers, and feta cheese, all tossed in a zesty lemon-herb dressing. Perfect as a light meal or a crowd-pleasing side dish for any gathering.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Main Course, Salad, Side Dish

Cuisine: Greek, Mediterranean

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

For the Orzo Salad

• 1 cup orzo uncooked
• 4 cups water for cooking orzo
• 1/2 tsp salt for orzo water
• 1 cup cucumber diced (about 1/2 a large cucumber)
• 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
• 1/2 cup Kalamata olives pitted and halved
• 1/4 cup red onion finely diced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley chopped

For the Lemon-Herb Dressing

• 1/4 cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 clove garlic minced
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp salt
• 1/8 tsp black pepper freshly ground

Equipment

• Large Pot
• Colander
• Large mixing bowl
• Whisk
• Cutting board
• Sharp knife

Method

 

1. Bring 4 cups of salted water to a boil in a large pot. Add the orzo and cook according to package directions, usually 8-10 minutes, until al dente. Drain well in a colander and rinse thoroughly with cold water to stop the cooking and prevent sticking. Set aside to cool completely.
2. While the orzo cools, dice the cucumber, chop the sun-dried tomatoes, halve the Kalamata olives, finely dice the red onion, and chop the fresh parsley. Place them in a large mixing bowl.
3. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, dried basil, salt, and freshly ground black pepper until well combined and emulsified.
4. Add the cooled orzo to the large mixing bowl with the prepared salad components (cucumber, sun-dried tomatoes, olives, red onion, and parsley).
5. Pour the lemon-herb dressing over the orzo mixture. Add the crumbled feta cheese. Toss gently but thoroughly until all ingredients are evenly coated with the dressing. Taste and adjust seasoning (salt, pepper, or lemon juice) if necessary.
6. For best flavor, cover the salad and chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.

Notes

This Orzo Salad is perfect for meal prep! It can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. If making ahead, you might want to add a tiny splash of fresh lemon juice or olive oil before serving, as the orzo can absorb some of the dressing over time.

Pro Tips for Making This Orzo Salad

Crafting the perfect Orzo Salad is a joyful journey, and I’ve gathered a few tried-and-true tips from my own kitchen adventures to help you along. These little touches ensure your salad is always bursting with flavor and delightful textures.

• My Secret Trick: For a truly bright and zesty dressing, I always microplane my garlic and lemon zest directly into the olive oil and lemon juice. This helps infuse the dressing with maximum flavor and ensures no chunks of raw garlic surprise your taste buds.
• Don’t overcook your orzo! It should be tender but still have a slight bite, or “al dente.” Rinse it under cold water immediately after cooking to stop the process and prevent it from clumping, ensuring a beautiful, loose orzo salad.
• Taste as you go, especially when seasoning the dressing. Different lemons have varying levels of tartness, and your olives might be saltier than mine. Adjust the salt and pepper until it sings to your palate.
• Allow the salad to chill for at least 30 minutes before serving. This resting time gives the flavors a chance to meld and deepen, making every bite even more harmonious and enjoyable.

Fun Variations for Orzo Salad

One of the things I adore about home cooking is the freedom to play and adapt! This Orzo Salad recipe is a wonderful canvas for your culinary creativity. Here are a few ways my friends and I love to put our own spin on it:

• Seasonal Vegetable Swaps: My sister always asks me to add grilled zucchini and bell peppers in the summer for a smoky touch. In the fall, roasted cherry tomatoes or finely diced butternut squash can add a lovely sweetness.
• Protein Power-Up: For a heartier meal, stir in some cooked, shredded chicken, grilled shrimp, or even a can of drained chickpeas for a vegetarian boost. A friend loves when I top it with pan-seared halloumi cheese for extra saltiness.
• Herbaceous Twists: While oregano and basil are classic, feel free to experiment! Fresh dill or mint would lend a lovely, bright freshness, especially if you’re leaning into more traditional Greek flavors. A sprinkle of fresh chives is always a welcome addition too.

What to Serve With Orzo Salad

This delightful Orzo Salad is incredibly versatile, making it the perfect companion to so many meals! Whether you’re hosting a backyard barbecue or simply looking for a light lunch, it fits right in.

I love serving this vibrant orzo pasta salad alongside grilled chicken or fish for a complete and healthy meal. It also pairs beautifully with a simple green salad for a lighter vegetarian option. For a really lovely gathering, consider a spread with crusty bread for dipping in any leftover dressing, and perhaps some hummus or tzatziki on the side. My mom always says a good meal feels even more special when surrounded by loved ones, and this salad certainly helps bring that warmth to the table!

How to Store Orzo Salad

Keeping your delicious Orzo Salad fresh means you can enjoy those sunny flavors for days! Proper storage is key to maintaining its vibrant taste and appealing texture.

After serving, transfer any leftover orzo pasta salad to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. I like storing salads with vinaigrette dressings in glass containers to prevent any lingering odors. Before serving leftovers, give it a good stir, and if it seems a little dry, you can always drizzle a tiny bit more extra virgin olive oil or fresh lemon juice to refresh it. This helps keep your delicious Orzo Salad tasting just as good as the day you made it.

Nutritional Benefits

This Mediterranean-inspired dish is not only delicious but also packed with goodness! The Orzo Salad boasts fresh vegetables providing essential vitamins and fiber, while the olive oil in the dressing offers healthy fats. It’s a wonderful example of how simple, wholesome ingredients can come together to create a treat that’s both satisfying and nourishing, aligning perfectly with a balanced approach to joyful eating.

FAQs

Faq 1

Can I make this Orzo Salad ahead of time?
Absolutely! This orzo pasta salad is perfect for meal prep. In fact, making it a few hours or even a day in advance allows the flavors to truly meld and deepen, making it even more delicious. Just keep it refrigerated until ready to serve.

Faq 2

What’s the best way to keep the Orzo Salad from getting soggy?
The key is to properly cool and drain your orzo after cooking. Rinsing it with cold water prevents it from continuing to cook and releases excess starch. Also, ensure your vegetables are patted dry if they’ve been washed right before adding them to the orzo pasta salad.

Faq 3

Can I add protein to this Orzo Salad?
Yes, you can! Cooked and chilled chicken, shrimp, or even canned chickpeas or white beans make wonderful additions. Simply stir them into the orzo pasta salad when you’re combining all the ingredients to create a heartier, more filling meal.

Faq 4

Is this Orzo Salad suitable for dietary restrictions?
This orzo pasta salad is naturally vegetarian. For a vegan option, simply omit the crumbled feta cheese, or use a plant-based feta alternative. It can also be made gluten-free by using gluten-free orzo pasta.

Conclusion

There you have it, my dear friends—a Simple Orzo Salad with a Zesty Lemon Herb Vinaigrette that truly embodies the joy of fresh, homemade cooking. It’s a testament to how easily simple ingredients, a little love, and a bright dressing can create something truly magical. I hope this recipe brings a little sunshine and a lot of smiles to your kitchen and your table. Remember, every dish you create is a memory in the making, and I encourage you to embrace the delight of these comforting, sweet recipes that bring people together, one delicious bite at a time. Happy cooking!