Orzo is a small pasta, also known as risoni, that has a fun rice-like shape and is traditionally made from wheat. Despite looking like a grain of rice, it's pasta and cooks in boiling water just like other pasta shapes.

Is orzo healthier than pasta?

Orzo is actually a type of pasta, so its nutrition is similar to other traditional pasta shapes. What makes an orzo salad more balanced is what you add to it, such as fresh vegetables, herbs, feta cheese, and olive oil.

What are the ingredients for a lemon orzo salad dressing?

This lemon orzo salad dressing couldn't be simpler. It's made with extra virgin olive oil, fresh lemon juice, lemon zest, salt, and black pepper. The fresh dill and feta in the salad add even more flavor once everything is tossed together.

Do you rinse orzo for pasta salad?

Yes. For a cold orzo salad, rinsing the cooked pasta under cold water stops the cooking process and cools it quickly. Just make sure to drain it thoroughly afterward so excess water doesn't dilute the dressing.

Is orzo salad served hot or cold?

Orzo salad is typically served cold or at room temperature. This recipe is especially refreshing chilled, which makes it perfect for summer gatherings and meal prep.

How do you keep orzo salad from drying out?

Orzo continues to absorb dressing as it sits. Before serving leftovers, toss the salad with a small drizzle of extra virgin olive oil and a squeeze of fresh lemon juice to bring back its fresh flavor and texture.

What are common orzo salad mistakes?

The most common mistakes are overcooking the orzo, not draining it well enough, and under-seasoning the salad. Cook the orzo just until al dente, drain thoroughly after rinsing, and taste the salad again before serving since the pasta will absorb some of the dressing as it sits.

Lemon Orzo Salad

Name: Lemon Orzo Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 cup dry orzo pasta; 3 mini Persian cucumbers, diced; ½ cup red onion, diced; 1 red bell pepper, diced; 1/4 cup fresh dill, finely chopped; 1/4 cup feta cheese, crumbled; 2 tablespoons extra virgin olive oil; 1/4 cup fresh lemon juice (about 2 lemons); 1 teaspoon lemon zest; salt and pepper (to taste)

Description

Lemon Orzo Salad is fresh, zesty, and loaded with cucumber, peppers, feta, and dill. An easy Mediterranean-inspired side dish ready in 25 minutes.

Ingredients

Scale

1 cup dry orzo pasta
3 mini Persian cucumbers, diced
½ cup red onion, diced
1 red bell pepper, diced
1/4 cup fresh dill, finely chopped
1/4 cup feta cheese, crumbled
2 tablespoons extra virgin olive oil
1/4 cup fresh lemon juice (about 2 lemons)
1 teaspoon lemon zest
salt and pepper (to taste)

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Instructions

Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, about 8 to 10 minutes, or according to the package instructions. Drain and rinse under cold running water until completely cooled. Drain very well.
In a large mixing bowl, combine the cooled orzo, cucumber, red onion, bell pepper, dill, and feta cheese.
Drizzle with the olive oil and fresh lemon juice, then add the lemon zest. Toss well until everything is evenly coated.
Season with salt and black pepper to taste. Let the salad sit for about 10 minutes before serving to give the bright, lemony flavors time to come together.
Give the salad one final toss, taste and adjust the seasoning if needed, then serve.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3 to 4 days.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad, Side Dish
Method: Stovetop
Cuisine: Mediterranean