This bright, citrusy orzo salad combines the best of Mediterranean flavors in a quick-to-prepare dish perfect for busy days.
Quick Recipe
Ingredients:
- 1 cup orzo pasta
- 2 lemons (juice and zest)
- 1/2 cup olive oil
- 2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives
- 1/2 cup feta cheese
- Fresh herbs (basil, parsley)
- Salt and pepper
20-Minute Timeline: Minutes 1-8: Cook orzo Minutes 9-14: Prep vegetables Minutes 15-17: Make dressing Minutes 18-20: Combine and serve
Step-by-Step Instructions
- Boil salted water, cook orzo
- While pasta cooks, chop vegetables
- Whisk lemon juice, zest, olive oil
- Drain pasta, rinse with cold water
- Toss all ingredients together

Tips for Perfect Results
- Cook orzo just until al dente
- Rinse pasta to stop cooking
- Cut vegetables uniformly
- Use room temperature feta
- Add herbs just before serving
Variations
Mediterranean-inspired additions:
- Grilled shrimp
- Chickpeas
- Artichoke hearts
- Roasted peppers
- Pine nuts
Storage Tips
- Keeps 3 days refrigerated
- Store herbs separately
- Add fresh lemon before serving
- Bring to room temperature
- Refresh with olive oil
This vibrant salad brings Mediterranean sunshine to your table in minutes. Its combination of tender orzo, crisp vegetables, and bright lemon dressing creates a refreshing dish that’s perfect for any occasion, from quick lunches to summer picnics.
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