Orzo Pasta Salad with Lemon Vinaigrette
Experience a burst of freshness with this Orzo Pasta Salad featuring a zesty lemon vinaigrette. Perfect for summer gatherings or family dinners, this salad promises vibrant flavors from tender orzo and crunchy vegetables. Easy to prepare, it’s not just a dish; it’s a celebration on your plate that will have everyone asking for more!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup orzo pasta
- 1 medium English cucumber, diced
- 1 pint cherry tomatoes, halved
- ½ medium red onion, finely chopped
- ¼ cup fresh parsley, chopped
- ¼ cup freshly squeezed lemon juice
- ½ cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the orzo pasta in salted boiling water for 8-10 minutes until al dente. Drain and rinse under cold water.
- While the pasta cooks, dice the cucumber, halve the cherry tomatoes, and finely chop the red onion.
- In a small bowl, whisk together lemon juice and olive oil until emulsified; season with salt and pepper.
- In a large bowl, combine the cooled orzo, diced veggies, parsley, and lemon vinaigrette. Toss gently to coat well.
- Cover and refrigerate for at least 30 minutes to let flavors meld before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 160mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Feel free to customize by adding proteins like grilled chicken or chickpeas. Experiment with different herbs such as basil or dill for added flavor.