Go Back
To make Lemon Garlic Orzo Salad, gather these fresh ingredients: - 1 cup orzo pasta - 2 cups vegetable broth (or water) - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper (red or yellow), diced - 1/4 red onion, finely chopped - 1/4 cup fresh parsley, chopped - 1/4 cup feta cheese, crumbled (optional) - 3 tablespoons olive oil - 2 tablespoons lemon juice - 2 cloves garlic, minced - Salt and pepper to taste You can add a few extras to boost flavor and nutrition: - Avocado for creaminess - Olives for a briny bite - Chickpeas for extra protein - Spinach for added greens - Nuts like pine nuts or almonds for crunch This salad is not just tasty; it’s good for you too! Here’s why: - Orzo pasta is a great source of carbs for energy. - Olive oil has healthy fats that support heart health. - Garlic can help boost your immune system. - Cherry tomatoes are rich in vitamins and antioxidants. - Cucumbers keep you hydrated and are low in calories. - Parsley is full of vitamins A, C, and K. Eating this salad gives you a mix of nutrients that support overall wellness. Enjoy making it fresh and colorful! {{ingredient_image_1}} To start, boil two cups of vegetable broth or water in a medium saucepan. This adds flavor to the orzo. Once boiling, add one cup of orzo pasta. Cook it for about eight to ten minutes. You want the orzo to be al dente, meaning it should still have a slight bite. After cooking, drain the orzo using a colander. Rinse it under cold water. This stops the cooking process and cools it down. Set the orzo aside. While the orzo cooks, prepare the vegetables. Take one cup of cherry tomatoes and cut them in half. Next, dice one cucumber and one bell pepper. You can choose either a red or yellow bell pepper for color. Then, finely chop a quarter of a red onion. Finally, chop a quarter cup of fresh parsley. Combine all these fresh veggies in a large mixing bowl. They will add color and crunch to the salad. In a small bowl, whisk together three tablespoons of olive oil and two tablespoons of lemon juice. Add two cloves of minced garlic, salt, and pepper to taste. Whisk until the dressing is well mixed. Now, add the cooled orzo to the bowl with the vegetables. Pour the lemon garlic dressing over the mix. Toss everything together gently until well combined. If you like, fold in a quarter cup of crumbled feta cheese for extra creaminess. Taste your salad and adjust the seasoning if needed. Cover it and refrigerate for at least thirty minutes. This allows the flavors to blend beautifully. To cook orzo well, follow these steps: - Boil water or vegetable broth in a medium pan. - Add your orzo pasta and stir. - Cook until al dente, which takes about 8-10 minutes. - Drain it in a colander and rinse with cold water. This quick rinse stops the cooking. It helps keep the orzo from getting mushy. To boost the flavor of your Lemon Garlic Orzo Salad, try these tips: - Add fresh herbs like basil or mint for a bright taste. - Mix in olives for a salty kick. - Use different types of vinegar for a unique twist. - Toast the garlic briefly in olive oil before mixing it in. These options can elevate the dish. Each will add a new layer of flavor. For a stunning presentation, consider these ideas: - Serve the salad in a large, colorful bowl. - Use individual cups for a fun, personal touch. - Garnish with extra parsley and lemon wedges. - Drizzle a little olive oil on top before serving. These simple touches make your dish look inviting. A beautiful salad can make any meal special. Pro Tips Use Fresh Ingredients: Opt for fresh, seasonal vegetables to enhance the flavor and nutrition of your salad. Perfectly Cooked Orzo: Ensure your orzo is al dente for the best texture; overcooked pasta can become mushy. Add Extra Flavor: Consider adding olives or sun-dried tomatoes for a unique twist on the classic recipe. Chill Before Serving: Allowing the salad to chill for at least 30 minutes enhances the flavors and makes for a refreshing dish. {{image_2}} You can easily make this salad vegetarian or vegan. Simply skip the feta cheese for a vegan option. Replace it with a handful of nuts or seeds for extra crunch. Try adding avocado for creaminess. You can also use nutritional yeast to give a cheesy flavor without dairy. This salad is great year-round. In summer, add fresh basil or zucchini. In fall, you might enjoy roasted butternut squash or Brussels sprouts. Winter calls for roasted root vegetables, like carrots or beets. Spring is perfect for fresh peas or asparagus. The key is to use what is fresh and in season. You can serve this salad in many ways. As a side dish, it pairs well with grilled chicken or fish. For a main course, add protein like chickpeas or grilled shrimp. You can also serve it in a wrap or pita for a fun twist. No matter how you serve it, this salad shines bright on the table. To keep your Lemon Garlic Orzo Salad fresh, store it in an airtight container. Make sure to let the salad cool completely before sealing. This helps prevent moisture buildup. Place the container in the fridge. It will stay fresh for up to three days. If you added feta cheese, eat the salad sooner for the best taste. You can freeze this salad, but it may change texture. To freeze, put the salad in a freezer-safe container. Leave some space at the top for expansion. Seal tightly and label it with the date. It’s best to eat frozen salad within a month. Thaw in the fridge overnight before serving. Lemon Garlic Orzo Salad lasts about three days in the fridge. When ready to eat, check for any off smells or colors. If it looks and smells good, it’s safe to eat. You can enjoy this salad cold, straight from the fridge. If you prefer it warm, gently reheat it on the stove. Use low heat to avoid cooking it further. Stir often to heat evenly. Orzo pasta is a small, rice-shaped pasta. It cooks quickly and absorbs flavors well. It works great in salads or soups. I love using it in this Lemon Garlic Orzo Salad. The texture adds a nice bite to the dish, making it feel hearty and satisfying. Yes, you can make this salad ahead of time. I often prepare it a few hours before serving. This allows the flavors to blend and deepen. Just keep it in the fridge until you are ready to serve. If you want to replace feta cheese, try goat cheese or mozzarella. You could also skip cheese altogether for a lighter dish. For a vegan option, use avocado or a sprinkle of nutritional yeast. Each option brings its own flavor and texture. Lemon Garlic Orzo Salad will last in the fridge for about three days. Make sure to store it in an airtight container. Over time, the veggies may lose some crunch, but the taste will still be great. Absolutely! You can use any dressing you like. A balsamic vinaigrette or a creamy yogurt dressing would work well. Just make sure it complements the fresh flavors of the salad. Experiment and find your favorite! This blog covers all you need to know about making Lemon Garlic Orzo Salad. We explored key ingredients, their health benefits, and quick cooking steps. You learned tips for perfect orzo, how to boost flavors, and present the dish well. We shared variations for all diets and best practices for storing leftovers. Now you can create a delicious, healthy dish any time. Enjoy trying new ingredients and make it your own!

Lemon Garlic Orzo Salad

A refreshing salad featuring orzo pasta, fresh vegetables, and a zesty lemon garlic dressing.
Print Recipe Pin Recipe
Course Salad
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 2 cups vegetable broth (or water)
  • 1 cup cherry tomatoes, halved
  • 1 whole cucumber, diced
  • 1 whole bell pepper (red or yellow), diced
  • 0.25 cup red onion, finely chopped
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup feta cheese, crumbled (optional)
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 to taste salt
  • 1 to taste pepper

Instructions
 

  • Begin by cooking the orzo pasta: In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the orzo and cook according to package instructions until al dente, usually about 8-10 minutes.
  • Once cooked, drain the orzo in a colander and rinse under cold water to halt the cooking process. Set aside to cool.
  • In a large mixing bowl, combine the cherry tomatoes, diced cucumber, bell pepper, red onion, and parsley.
  • In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper until emulsified.
  • Add the cooled orzo pasta to the bowl with the vegetables. Pour the lemon garlic dressing over the mixture and toss everything together until well combined.
  • If desired, gently fold in the crumbled feta cheese for an added creamy texture and flavor.
  • Taste and adjust seasoning with extra salt, pepper, or lemon juice if necessary.
  • Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld.

Notes

Serve in a decorative bowl or individual cups, garnished with parsley and lemon wedges.
Keyword garlic, lemon, orzo, salad, vegetarian