Lemon Herb Orzo Salad

Orzo, the rice-shaped pasta beloved across the Mediterranean, turns bright and zippy in this lemon-herb salad. Tossed with olive oil, Dijon, cherry tomatoes, cucumber, and Kalamata olives, it is a make-ahead lunch that stays lively and fresh.

Serves 6 · 20 min prep · 10 min cook

Estimate for one serving

• 385 cal
• 11g protein
• 48g carbs
• 17g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 12 oz orzo pasta
• 1/3 cup extra-virgin olive oil
• 2 tsp lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp Dijon mustard
• 1, minced garlic clove
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 1/2 cups, halved cherry tomatoes
• 1 cup, diced cucumber
• 1/3 cup, finely diced red onion
• 1/2 cup, pitted and halved Kalamata olives
• 3/4 cup, crumbled feta cheese
• 1/4 cup, chopped fresh dill
• 1/4 cup, chopped fresh parsley
• 2 tbsp, chopped fresh mint

Instructions

1. 1Bring a medium pot of salted water to a boil. Cook the orzo until tender but still firm to the bite, then drain thoroughly in a fine-mesh colander.
2. 2Spread the hot orzo on a rimmed baking sheet in a thin layer and drizzle with a spoonful of the olive oil. Toss and let it cool completely so it does not clump.
3. 3In a large mixing bowl, whisk together the remaining olive oil, lemon zest, lemon juice, Dijon, minced garlic, salt, and black pepper until emulsified.
4. 4Add the cooled orzo to the bowl and toss until every grain is lightly coated in the bright dressing.
5. 5Fold in the halved cherry tomatoes, diced cucumber, red onion, and Kalamata olives so the vegetables are evenly distributed.
6. 6Gently stir in most of the crumbled feta along with the chopped dill, parsley, and mint, saving a little of each for garnish.
7. 7Taste and adjust lemon, salt, or pepper as needed; the salad should taste vivid and herb-forward.
8. 8Cover and chill for at least 20 minutes (or up to several hours) so the flavors meld and the orzo absorbs the dressing.
9. 9Just before serving, give the salad a final toss and fluff with a fork. Transfer to a wide platter or bowl.
10. 10Scatter the reserved feta and herbs over the top and serve cool or at cool room temperature for easy sharing.