“Ultimate Zesty Orzo Pasta Salad w/ Lemon Vinaigrette Recipe”

There’s something about a bright, zesty dish that feels like sunshine on your plate, don’t you think? I remember the first time I had orzo pasta salad at a family gathering. My aunt whipped it together effortlessly, and the aroma of fresh herbs and zesty lemon filled the air like a warm hug. Since then, orzo has become one of my go-to pasta favorites!

This Zesty Orzo Pasta Salad with Lemon Vinaigrette is everything you want in a summer dish – fresh, light, and oh-so-flavorful. Perfect for picnics, barbecues, or just as a cozy weeknight dinner, this recipe is packed with vibrant veggies and a dressing that makes your taste buds dance. Let’s dive right in, shall we?

Why You’ll Love This Recipe

• Ready in under 30 minutes – perfect for busy weeknights!
• Budget-friendly ingredients you can find at any grocery store.
• Great for meal prep – make it ahead and enjoy throughout the week.
• Loaded with fresh veggies and a zesty vinaigrette that brightens every bite.

Ingredients

Here’s what you’ll need to make this spectacular salad:

• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• ½ bell pepper, diced (any color you prefer)
• ¼ red onion, finely chopped
• ¼ cup fresh parsley, chopped
• ½ cup feta cheese, crumbled (or vegan alternative)
• Salt and pepper, to taste
• For the Lemon Vinaigrette:
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice (about 1 medium lemon)
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced (fresh is best for that lovely kick!)
• 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)

Step-by-Step Instructions

Now, let’s get cooking! Follow these simple steps for a delicious salad:

1. Bring a large pot of salted water to a boil and cook the orzo according to the package instructions until al dente (usually about 8-9 minutes). Remember, orzo can go from perfect to mushy quickly, so keep an eye on it!
2. Once the orzo is cooked, drain it in a colander and rinse with cold water to cool it down. This stops the cooking process and helps keep that lovely texture.
3. While the orzo cools, prepare your veggies: chop the cherry tomatoes, cucumber, bell pepper, red onion, and parsley. The colorful assortment will make your salad pop!
4. In a small bowl, whisk together all the ingredients for the lemon vinaigrette: olive oil, lemon juice, Dijon mustard, minced garlic, and honey/maple syrup. Taste and adjust seasoning with salt and pepper. It should be tangy and bright!
5. In a large mixing bowl, combine the cooled orzo, chopped veggies, and vinaigrette. Toss gently but thoroughly to make sure everything is coated evenly. You want every bite to be bursting with flavor!
6. Finally, sprinkle the crumbled feta (or vegan cheese) over the top and give it one last gentle toss.
7. Serve immediately, or chill in the fridge for 30 minutes to allow the flavors to meld together—if you can wait that long!

Pro Tips & Variations

This salad is super versatile, so feel free to play around with it! Here are some ideas:

• Add proteins: Think chickpeas, grilled chicken, or shrimp to make it a complete meal.
• Switch up the veggies: Try adding spinach, arugula, or roasted vegetables for more variety.
• Spice it up: A pinch of red pepper flakes or a drizzle of sriracha can add a delightful kick!
• Make it vegan: Just skip the feta or use a plant-based alternative.

Serving Suggestions

This Zesty Orzo Pasta Salad is perfect on its own, but it also pairs beautifully with other comforting dishes. Serve it alongside some warm, crusty bread and a refreshing iced tea, or alongside grilled chicken or fish for a filling meal. It’s also fantastic as a side at summer barbecues—just picture it beside juicy burgers or a veggie grill platter!

For a cozy night in, plate it up with a warm bowl of soup or a simple green salad. Seriously, the possibilities are endless!

Storage Tips

Got leftovers? No problem! Store this salad in an airtight container in the refrigerator for up to 4 days. Just be aware that the orzo may absorb some of the vinaigrette over time, so it could be a tad less zesty on day three. Not an issue – just drizzle a little extra lemon juice or olive oil before serving to brighten it right back up!

If you want to make it ahead for meal prep, I recommend keeping the vinaigrette separate until you’re ready to eat to help maintain that lovely, fresh flavor. And yes, you can freeze it too! But keep in mind—freezing can alter the texture of the veggies.

FAQs

Can I use a different type of pasta?

Absolutely! While orzo is delightful, you can swap it for any small pasta like couscous, ditalini, or even farro for a different texture and flavor profile.

What can I add for more flavor?

Try roasted garlic instead of fresh, toss in some olives, or even add a sprinkle of lemon zest for an extra zesty punch. Herbs like basil or dill can also elevate the flavor profile beautifully!

How do I make this dish gluten-free?

Use gluten-free orzo made from rice or other gluten-free grains. There are some great options on the market now that taste amazing!

Conclusion

I hope you love this Zesty Orzo Pasta Salad with Lemon Vinaigrette as much as I do! It’s a recipe that brings people together and brightens up any meal with its fresh flavors. I can’t wait to hear how yours turns out! Feel free to comment below or share your variations—I love to see how you make each dish your own! Happy cooking!

“Ultimate Zesty Orzo Pasta Salad w/ Lemon Vinaigrette Recipe”

---

• Author: antaki
• Total Time: 30 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

Discover a delicious orzo pasta salad recipe featuring zesty flavors and a refreshing lemon vinaigrette. Perfect for any meal or gathering! 155 chars

---

Ingredients

Scale 1x2x3x

1 cup orzo pasta

1 cup cherry tomatoes, halved

1 small cucumber, diced

½ bell pepper, diced

¼ red onion, finely chopped

¼ cup fresh parsley, chopped

½ cup feta cheese, crumbled

Salt and pepper, to taste

3 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1 clove garlic, minced

1 teaspoon honey or maple syrup (optional)

---

Instructions

Bring a large pot of salted water to a boil and cook the orzo according to the package instructions until al dente (usually about 8-9 minutes).

Once the orzo is cooked, drain it in a colander and rinse with cold water to cool it down.

While the orzo cools, prepare your veggies: chop the cherry tomatoes, cucumber, bell pepper, red onion, and parsley.

In a small bowl, whisk together all the ingredients for the lemon vinaigrette: olive oil, lemon juice, Dijon mustard, minced garlic, and honey/maple syrup.

In a large mixing bowl, combine the cooled orzo, chopped veggies, and vinaigrette. Toss gently but thoroughly.

Finally, sprinkle the crumbled feta over the top and give it one last gentle toss.

Serve immediately, or chill in the fridge for 30 minutes to allow the flavors to meld together.

Notes

A bright and zesty Zesty Orzo Pasta Salad with Lemon Vinaigrette, perfect for summer picnics and weeknight dinners, loaded with fresh veggies and a tangy dressing.

• Prep Time: 10 minutes
• Cook Time: 9 minutes
• Category: Salad
• Cuisine: Mediterranean

Nutrition

• Serving Size: 4 servings
• Calories: 350 kcal
• Sugar: 4 g
• Fat: 20 g
• Carbohydrates: 35 g
• Fiber: 3 g
• Protein: 10 g

Keywords: Orzo Pasta Salad, Lemon Vinaigrette, Summer Salad, Quick Recipes, Healthy Eating