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Lemon Orzo Pasta Salad

A bright and refreshing salad that combines the lightness of orzo pasta with zesty lemon, fresh vegetables, and herbs, perfect for warm days and gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Salad
  • 8 oz orzo pasta Cook according to package instructions.
  • 1 cup cucumbers, diced Fresh and crunchy.
  • 1 cup bell peppers, diced Any color you prefer.
  • 1 cup cherry tomatoes, halved Adds sweetness.
  • 1/2 small red onion, thinly sliced For flavor.
For the Lemon Dressing
  • 1/4 cup olive oil Use extra virgin for best flavor.
  • 2 tbsp lemon juice Freshly squeezed for brightness.
  • 1/2 tsp salt To taste.
  • 1/4 tsp pepper To taste.
  • 1 tbsp fresh herbs (parsley or basil), chopped Optional for added flavor.

Method
 

Preparation
  1. Boil a pot of salted water and cook the orzo pasta until al dente. Drain and set aside to cool.
  2. Meanwhile, chop the cucumbers, bell peppers, cherry tomatoes, and slice the red onion. Place the vegetables in a large bowl.
  3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Add chopped fresh herbs if desired.
Combining
  1. Once the orzo has cooled, add it to the bowl with the vegetables.
  2. Drizzle the lemon dressing over everything and toss gently until well combined.
Serving
  1. Let the salad sit for at least 15 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Notes

For best results, do not overcook the orzo. Let the salad sit to blend flavors, and consider chilling it in the fridge. Add fresh herbs for extra flavor.