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Tangy Lemon Orzo Salad with Feta

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This Tangy Lemon Orzo Salad with Feta is a refreshing dish that combines zesty lemon, creamy feta, and tender orzo. It’s perfect for a light lunch or as a vibrant side at any gathering.

Ingredients

Scale
  • 2 cups orzo (I always use De Cecco for the best firm texture)
  • 1 1/2 red bell pepper (diced into 1/2-inch pieces)
  • 1 1/2 cucumber
  • 1/2 red onion (finely minced to distribute flavor evenly)
  • 6 oz feta cheese
  • 1/4 cup parsley
  • 1/4 cup basil
  • 2 tbsp fresh dill, chopped
  • 4 garlic cloves (freshly minced for best flavor)
  • 1 1/2 lemons, juiced
  • 1/2 cup olive oil (I prefer Lucini Premium Select for dressings)
  • 1 tbsp honey
  • 3/4 tsp salt
  • 3/4 tsp pepper

Instructions

  1. Start by bringing a large pot of salted water to a rolling boil. Add the orzo and cook according to package instructions, typically around 8-10 minutes, or until al dente. Stir occasionally to prevent sticking.
  2. While the orzo cooks, prepare your vegetables. Dice the red bell pepper and cucumber into 1/2-inch pieces. Finely mince the red onion. Keep the vegetables separate to maintain the freshness of each.
  3. Once the orzo is cooked, drain it in a colander and rinse under cold water for about 30 seconds to stop the cooking process and cool the pasta down. This helps keep the orzo firm and prevents it from becoming mushy.
  4. In a large mixing bowl, combine the cooled orzo, diced red bell pepper, cucumber, and minced red onion. Gently toss to mix the ingredients evenly.
  5. Next, prepare the dressing. In a small bowl, whisk together the lemon juice, olive oil, honey, minced garlic, salt, and pepper until well combined. Taste the dressing and adjust seasoning as needed.
  6. Pour the dressing over the orzo and vegetable mixture. Toss thoroughly to ensure everything is evenly coated with the delicious tangy dressing.
  7. Add the crumbled feta cheese, chopped parsley, basil, and dill to the salad. Gently fold these ingredients into the salad, being careful not to break up the feta too much.
  8. Let the salad sit for at least 10 minutes at room temperature—or refrigerate it for up to an hour—before serving. This resting time allows the flavors to meld beautifully.

Nutrition

Keywords: One common mistake is overcooking the orzo. Keep an eye on it and test for doneness a minute or two before the package time is up to ensure it retains its firm texture.

Find it online: https://crumella.com/zesty-lemon-feta-orzo-delight/