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Orzo Lemon Salad

A vibrant and refreshing Orzo Lemon Salad that combines the brightness of lemon with fresh herbs, making it a perfect light dish for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish, Vegetarian
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 cup orzo pasta Use al dente cooked orzo
  • 1 cup cherry tomatoes, halved Adds sweetness and color
  • 1 cucumber diced Keeps the salad fresh
  • 1/2 cup feta cheese, crumbled Optional, adds creaminess
  • 1/4 cup fresh parsley, chopped For added freshness
  • 1/4 cup fresh basil, chopped Enhances flavor with aromatic notes
  • 1/4 cup toasted pine nuts or slivered almonds For crunch and texture
Dressing
  • 1/3 cup extra-virgin olive oil High quality for the best flavor
  • 1/4 cup fresh lemon juice Use freshly squeezed for optimal taste
  • 1 teaspoon lemon zest Adds aromatic quality
  • 1 teaspoon honey or agave syrup Optional, for a touch of sweetness
  • 1/2 teaspoon salt To taste
  • 1/4 teaspoon black pepper To taste

Method
 

Preparation
  1. Cook orzo according to package instructions until al dente.
  2. Drain and rinse under cold water to stop the cooking process, then set aside.
  3. In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, salt, and pepper to make the dressing.
  4. In a large bowl, combine cooked orzo, cherry tomatoes, cucumber, feta cheese, parsley, basil, and nuts.
  5. Drizzle dressing over the salad and toss gently to combine.
  6. Let the salad marinate in the fridge for at least 30 minutes before serving for the best flavor.

Notes

Serve chilled or at room temperature. Adjust salt and pepper to taste. This salad holds up well in the refrigerator for a couple of days; just rehydrate with a bit of olive oil and lemon juice if it seems dry.