Lemon Herb Orzo Salad
Orzo tossed with lemon vinaigrette, feta, cucumber, tomatoes and herbs. Cool, tangy and made ahead.
Lemon Herb Orzo Salad
Course: SaladDifficulty: Easy10
servings15
minutes10
minutesOrzo tossed with lemon vinaigrette, feta, cucumber, tomatoes and herbs. Cool, tangy and made ahead.
Ingredients
1 1/2 cups dry orzo
1/3 cup olive oil
1/4 cup lemon juice
1 teaspoon lemon zest
1 garlic clove, minced
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup diced cucumber
1 cup halved cherry tomatoes
3/4 cup crumbled feta
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill
Directions
- Boil a large pot of salted water and cook the orzo for 8 to 9 minutes, until tender with a little bite.
- Drain the orzo and rinse it under cool water until it stops steaming.
- Shake it dry in the colander and tip it into a large steel mixing bowl.
- Whisk the olive oil, lemon juice, zest, garlic, mustard, salt and pepper together in a jar.
- Pour two thirds of the dressing over the orzo and stir.
- Fold in the cucumber, tomatoes and feta.
- Add the parsley and dill and toss.
- Chill the salad for 30 minutes.
- Taste and add salt or lemon juice if it needs it.
- Stir in the rest of the dressing just before serving.
Notes
- Use gluten-free orzo if needed. Make the salad up to a day ahead and add the herbs the morning you serve. Leftovers keep 3 days. Swap feta for goat cheese if you prefer.
Why rinse the orzo
Rinsing stops the cooking and keeps the pasta from clumping. The dressing soaks in while it chills. Adding some dressing later brightens it again.
The orzo keeps absorbing dressing as it sits. A last splash before serving loosens it. Taste for salt and lemon again at the end.
Lemon Herb Orzo swaps
Goat cheese can replace the feta. Cooked chickpeas add protein. Do not use dried herbs in place of fresh, since the flavor is much duller.
Orzo salad is a good make-ahead choice for a party or a packed lunch. It tastes better after the flavors meet.
What to serve
Grilled chicken, fish or lamb. It is a good potluck dish.
Cucumber can get watery, so seed it if it is large. Fresh dill and parsley make the salad taste bright.
A common mistake
Dressing it all at once. The pasta absorbs the dressing, so save a little to stir in before serving.
A frequent mistake is overcooking the orzo. It should keep a little bite, since it softens as it sits in the dressing.
Lemon Herb Orzo Salad at a glance
- Prep time: 15 minutes
- Cooking time: 10 minutes
- Servings: 10 servings
- Ingredients: 13, led by dry orzo, olive oil, lemon juice, lemon zest
Tips for Lemon Herb Orzo Salad
Use gluten-free orzo if needed. Make the salad up to a day ahead and add the herbs the morning you serve. Leftovers keep 3 days. Swap feta for goat cheese if you prefer.
Lemon Herb Orzo Salad FAQ
How long does Lemon Herb Orzo Salad take?
Lemon Herb Orzo Salad takes 10 minutes of cooking after 15 minutes of prep.
How many people does Lemon Herb Orzo Salad serve?
This recipe makes 10 servings.
What do I need to make Lemon Herb Orzo Salad?
13 ingredients, led by dry orzo, olive oil, lemon juice, lemon zest. Amounts are in the recipe card above.
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