Description
This Fresh Cold Lemon Orzo Pasta Salad is a refreshing and light dish featuring tender orzo pasta tossed with crisp cucumber, fragrant mint, and a zesty lemon dressing. Perfect for a quick lunch or a summer side, it can be enhanced with creamy feta and a touch of red onion for extra flavor and texture. Chill the salad to let the flavors meld for a deliciously cool and vibrant meal.
Ingredients
Pasta
- 1 cup (180g) dry orzo pasta
Vegetables & Herbs
- 1 large English cucumber, diced
- 1/4 cup fresh mint leaves, finely chopped
- Optional: 2 tablespoons finely chopped red onion
Dressing
- Juice and zest of 1 large lemon
- 3 tablespoons extra virgin olive oil
- 1 small clove garlic, minced
- Salt and freshly ground black pepper, to taste
Optional Add-ons
- 1/2 cup crumbled feta cheese
Instructions
- Cook the Orzo: Bring a medium saucepan of salted water (about 4 cups / 1 liter) to a boil. Add 1 cup (180g) dry orzo and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
- Drain and Cool: Drain the orzo in a colander and rinse briefly under cool water to stop the cooking process. Shake off excess water and transfer the orzo to a large mixing bowl while still slightly warm.
- Prepare the Dressing: In a small bowl, whisk together the juice and zest of 1 large lemon, 3 tablespoons extra virgin olive oil, minced garlic, and a pinch of salt and freshly ground black pepper. Adjust seasoning to your taste.
- Combine Ingredients: Add the diced cucumber, chopped fresh mint, and, if using, the finely chopped red onion and crumbled feta cheese to the orzo bowl. Pour the lemon dressing over the top.
- Toss Salad: Use a large spoon to gently toss all ingredients together until the orzo and vegetables are well coated with the lemon dressing and evenly distributed.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes before serving. This resting time allows the flavors to meld and the salad to chill nicely.
- Final Touch: Before serving, give the salad a gentle stir and taste. Adjust with additional salt or lemon juice if needed to brighten the flavors.
Notes
- For best flavor, use fresh lemon juice and zest rather than bottled lemon juice.
- You can substitute fresh mint with fresh basil or parsley if preferred.
- To make the salad vegan, omit the feta cheese.
- This salad can be prepared a few hours ahead and stored in the refrigerator.
- Adjust the amount of garlic according to your taste preference.
