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A vibrant bowl of lemon orzo salad with cherry tomatoes, cucumbers, and feta cheese

Lemon Orzo Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Calories: 225
Ingredients Method

Ingredients
  

  • 16 ounces orzo pasta
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 clove garlic , minced
  • 1 cup English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely diced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Method
 

  1. Bring a large pot of salted water to a boil and cook orzo until al dente, approximately 8 to 10 minutes.
  2. Drain the orzo and rinse with cold water to stop the cooking process; drain thoroughly.
  3. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, and minced garlic.
  4. In a large mixing bowl, combine the cooled orzo, cucumber, tomatoes, red onion, feta cheese, parsley, and dill.
  5. Pour the lemon dressing over the salad and toss until all ingredients are evenly coated.
  6. Season with salt and black pepper to taste.
  7. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.