Easy Lemon Orzo Pasta Salad (Print Version)
Bright orzo pasta tossed with lemon vinaigrette, feta, and fresh veggies. Great for sharing or meal prep.
# Ingredients:
01 -
1 cup dry orzo pasta
02 -
1 ½ cups cherry tomatoes, halved
03 -
1 cup cucumber, diced
04 -
½ cup red bell pepper, diced
05 -
¼ cup red onion, finely chopped
06 -
⅓ cup crumbled feta cheese
07 -
2 tablespoons fresh parsley, chopped
08 -
2 tablespoons fresh dill, optional, chopped
09 -
2 cups fresh spinach, roughly chopped (optional)
→ For the Lemon Vinaigrette
10 -
¼ cup extra-virgin olive oil
11 -
2 tablespoons fresh lemon juice (about 1 lemon)
12 -
1 teaspoon Dijon mustard
13 -
1 teaspoon honey or maple syrup (for vegan)
14 -
1 clove garlic, minced
15 -
Salt and pepper, to taste
# Directions:
01 -
Bring a pot of salted water to a boil. Add 1 cup of orzo and cook until al dente, about 8–10 minutes. Drain and rinse under cold water to stop the cooking. Set aside.
02 -
While the orzo cooks, chop the cherry tomatoes, cucumber, red bell pepper, red onion, and optional spinach. Crumble the feta cheese and chop your herbs.
03 -
In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, and a pinch of salt and pepper.
04 -
In a large mixing bowl, combine the cooked orzo, all the chopped veggies, feta, and herbs. Pour the dressing over the top and toss well to coat.
05 -
For best flavor, chill the salad in the refrigerator for at least 30 minutes. Before serving, give it a good toss. If needed, add a little more olive oil or lemon juice.