When the sun shines bright and the days stretch long, nothing beats a refreshing bowl of orzo pasta salad with lemon vinaigrette. Imagine sinking your fork into tender orzo, perfectly coated in a tangy, zesty dressing that dances on your tongue, while colorful vegetables provide delightful crunch. This dish not only tantalizes your taste buds but also embodies the spirit of summer gatherings and picnics in the park.

Every bite feels like an invitation to savor life’s simple pleasures and create lasting memories with friends and family. I remember hosting a backyard barbecue where this crowd-pleaser stole the show! With its vibrant colors and refreshing flavors, everyone was asking for seconds, and some even cheekily asked for the recipe to take home.

I once brought this salad to a family gathering, and my aunt proclaimed it “better than her secret recipe,” which led to an intense (but friendly) debate over who could make it best.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Orzo Pasta: A small rice-shaped pasta that cooks quickly; it’s the star of our salad.

• Cherry Tomatoes: Choose vibrant red ones for sweetness; they add a juicy pop.

• Cucumber: Refreshing and crunchy; pick firm ones without soft spots for the best texture.

• Red Onion: Use finely chopped red onion for a sharp flavor that complements the other ingredients.

• Bell Peppers: Any color will do! They bring sweetness and crunch to our salad.

• Feta Cheese: Crumbled feta adds creaminess and tang; opt for high-quality cheese for maximum flavor.

• Fresh Herbs (Basil & Parsley): These fragrant herbs elevate the freshness of the salad; chop them finely.

For the Lemon Vinaigrette:

• Fresh Lemon Juice: The star of our dressing; use freshly squeezed juice for vibrant flavor.

• Olive Oil: A good quality extra virgin olive oil brings richness and depth to the vinaigrette.

• Dijon Mustard: Adds a subtle kick that balances out the acidity of the lemon juice.

• Honey or Maple Syrup: A touch of sweetness helps harmonize all flavors in our dressing.

• Salt & Pepper: Essential seasonings that enhance every ingredient’s natural flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Cook the Orzo Pasta: Bring a large pot of salted water to boil. Add orzo pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain well and rinse under cold water to stop cooking.

Prepare Fresh Veggies: While orzo cools, chop cherry tomatoes in halves, dice cucumber into small pieces, finely chop red onion, bell peppers, basil, and parsley. The colorful mix will make your salad visually appealing!

Make Lemon Vinaigrette: In a bowl, whisk together fresh lemon juice, olive oil, Dijon mustard, honey (or maple syrup), salt, and pepper until emulsified. Taste-test for balance—add more lemon if you like it tart!

Toss Everything Together: In a large mixing bowl, combine cooked orzo pasta with prepared vegetables and crumbled feta cheese. Pour over lemon vinaigrette and toss gently until everything is well combined.

Sit Back & Chill: Refrigerate your orzo pasta salad for at least 30 minutes before serving. This allows flavors to meld beautifully together—trust me; patience is key!

Now you’re ready to serve this refreshing orzo pasta salad with lemon vinaigrette at your next gathering! Enjoy every bite as you soak in those summer vibes surrounded by friends and family—a culinary celebration awaits!

Perfecting the Cooking Process

Start by boiling the orzo in salted water until al dente. While it cooks, chop your veggies and whisk together the lemon vinaigrette. Combine everything when the orzo cools for optimal flavor infusion.

Add Your Touch

Feel free to swap in seasonal vegetables, use different herbs, or add grilled chicken for extra protein. A sprinkle of feta cheese can also give it a tasty twist!

Storing & Reheating

Store your Orzo Pasta Salad in an airtight container in the fridge for up to three days. For best results, enjoy it cold straight from the fridge without reheating.

It was a sunny afternoon when I first made this Orzo Pasta Salad for a picnic. Friends devoured it and asked for seconds, proving that this dish is not just food but a crowd-pleaser.

FAQ

Can I use other pasta instead of orzo?

Absolutely! Any small pasta shape will work well in this salad.

How long can I store the salad in the fridge?

The salad stays fresh in the fridge for up to three days.

What can I add for extra protein?

Grilled chicken, chickpeas, or even shrimp make excellent additions!

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Orzo Pasta Salad with Lemon Vinaigrette

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• Author: Ann Foster
• Total Time: 25 minutes
• Yield: Serves approximately 6

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Description

Orzo Pasta Salad with Lemon Vinaigrette is the quintessential summer dish that combines tender orzo with a vibrant mix of fresh vegetables, all coated in a zesty lemon dressing. Perfect for picnics, barbecues, or quick weeknight dinners, this salad is not only visually appealing but also bursting with flavor. Easy to customize with seasonal produce, it’s bound to impress your guests and become a staple at your gatherings.

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Ingredients

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• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1/2 medium red onion, finely chopped
• 1 cup bell peppers, diced (any color)
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh lemon juice
• 1/3 cup extra virgin olive oil
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt and pepper to taste

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Instructions

1. 1. Cook the orzo: Bring salted water to a boil and cook orzo according to package directions until al dente (about 8 minutes). Drain and rinse under cold water.
2. 2. Prep the veggies: While orzo cools, chop the cherry tomatoes, cucumber, red onion, bell peppers, basil, and parsley.
3. 3. Make the vinaigrette: Whisk together lemon juice, olive oil, Dijon mustard, honey (or maple syrup), salt, and pepper in a bowl until emulsified.
4. 4. Combine: In a large bowl, mix the cooled orzo with vegetables and feta cheese. Pour vinaigrette over the top and toss gently until well combined.
5. 5. Chill: Refrigerate for at least 30 minutes before serving to allow flavors to meld.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Mixing
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 280
• Sugar: 3g
• Sodium: 250mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 20mg