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Lemon Orzo Pasta Salad

Lemon Orzo Pasta Salad Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 399
Ingredients Method Notes

Ingredients
  

  • 8 oz uncooked orzo
  • 1 cup halved cherry tomatoes
  • 1/2 English cucumber, diced small
  • 1/4 cup finely chopped red onion
  • 1/3 cup chopped fresh parsley
  • 2 tbsp chopped fresh dill
  • 1/2 cup crumbled feta cheese
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp dijon mustard
  • 1 small garlic clove, grated or minced
  • 1/2 tsp fine sea salt, plus more for pasta water
  • 1/4 tsp black pepper

Method
 

  1. Whisk olive oil, lemon juice, lemon zest, dijon, garlic, salt, and pepper until smooth; set aside.
  2. Boil salted water, cook orzo 8-10 minutes until al dente, drain and rinse briefly with cold water.
  3. While orzo cooks, chop tomatoes, cucumber, onion, parsley, and dill.
  4. Toss drained orzo with vegetables, herbs, and dressing, then fold in feta. Serve immediately or chill.

Notes

The salad tastes even better after 30 minutes in the fridge, which gives the orzo time to soak up the lemon flavor. If making it a day ahead, hold back a few herbs to stir in right before serving so the salad looks as fresh as it tastes.