Orzo Lemon Salad
A light and zesty lemon orzo salad made with tender orzo, crisp veggies, feta, and a simple lemon-olive oil dressing. It’s refreshing, easy to make, and perfect as a side dish, light lunch, or potluck favorite. Serve it chilled or at room temperature for a fresh, flavorful bite every time.
Servings: 6
Ingredients
- 2 cups uncooked orzo
- 1 red bell pepper chopped
- 2 stalks celery diced
- 1 small red onion
- ¼ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- 2 tbsp extra virgin olive oil
- Sea salt to taste
- Cracked black pepper to taste
- Juice and zest of 1 lemon
Instructions
- Bring a large pot of salted water to a boil. Add the orzo and cook until al dente (check your package for timing — it’s usually around 7 minutes).
- Drain the orzo and rinse it under cold water until it’s cool to the touch. Shake off as much excess water as you can so the salad doesn’t get watery.
- While the pasta cooks, chop the red bell pepper, dice the celery and onion, and roughly chop the parsley. Zest the lemon, then juice it.
- In a large mixing bowl, combine the cooked orzo with the chopped veggies, feta, and parsley. Pour the olive oil, lemon juice, and lemon zest over the top. Season with sea salt and cracked black pepper (start small and add more after tasting). Gently toss until everything is evenly coated.
- Serve right away at room temperature, or chill it for 30–60 minutes to let the flavors meld. If the salad firms up or the olive oil solidifies in the fridge, give it a quick stir before serving and add a tiny drizzle of olive oil if needed.