Lemon Garlic Orzo Salad

$- 1 cup orzo pasta - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1/4 cup fresh parsley, chopped The orzo pasta is the star of this dish. It cooks quickly and has a fun shape. I love how it absorbs flavors. Cherry tomatoes bring a burst of sweetness. Diced cucumber adds a crisp texture. The red onion gives a mild zing. Fresh parsley adds a touch of color and freshness. - 2 tablespoons olive oil - 2 tablespoons fresh lemon juice - 2 cloves garlic, minced - Salt and pepper to taste For the dressing, I use olive oil and lemon juice. This combo makes the salad bright and tangy. Minced garlic adds a strong flavor. Adjust the salt and pepper to your taste. These simple ingredients bring everything to life. - 1/4 cup feta cheese, crumbled (optional) - Additional herbs If you want a creamy touch, add feta cheese. It gives a nice salty flavor. You can also sprinkle in more herbs, like basil or dill. These optional add-ins let you make the salad your own. {{ingredient_image_1}} First, take a medium saucepan and pour in 2 cups of vegetable broth. Place it on the stove over high heat. You want to bring the broth to a boil. While it heats, measure out 1 cup of orzo pasta. Once the broth is boiling, add the orzo. Cook it according to the package directions, usually around 7 to 9 minutes. You want it to be al dente, which means it should still have a slight bite. When the time is up, drain the orzo in a colander. Rinse it under cold water to stop the cooking. This also cools it down for the salad. While the orzo cooks, wash and chop your vegetables. Start with 1 cup of cherry tomatoes. Cut each tomato in half. Next, take 1 cucumber and dice it into small pieces. Now, grab a red onion. Use half of it and chop it finely. For freshness, take a 1/4 cup of fresh parsley and chop it as well. Once all the veggies are ready, set them aside for later. In a small bowl, whisk together 2 tablespoons of olive oil and 2 tablespoons of fresh lemon juice. Add 2 cloves of minced garlic for that strong flavor. Then, sprinkle in salt and pepper to taste. After whisking, taste the dressing. If you want it tangier, add more lemon juice. If it needs a bit more salt, adjust that too. This dressing ties all the flavors together in the salad. - Avoiding Mushiness: To keep orzo from becoming mushy, cook it for just the right time. Usually, this is 7 to 9 minutes. Check the package for exact times. Stir it gently while it cooks. This helps it cook evenly and prevents clumping. - Cooling Techniques: After cooking, drain the orzo. Rinse it under cold water. This stops the cooking process and cools it quickly. It also keeps the orzo firm for your salad. - Adding Spices or Herbs: Feel free to get creative! Fresh herbs like basil or dill can brighten your salad. You can also try spices like paprika or cumin for a twist. Just add a pinch and taste. - Tasting and Adjusting: Always taste your salad before serving. If it needs more flavor, add salt, pepper, or extra lemon juice. Adjust it to your liking for the best results. - Serving Suggestions: Serve the salad in a large bowl or on a platter. This makes it easy for everyone to help themselves. For a more personal touch, you can use individual bowls. - Garnishing Ideas: Make your salad pop with garnishes. Add extra parsley or whole cherry tomatoes on top. This adds color and makes the dish more inviting. Pro Tips Cook Orzo Perfectly: To achieve al dente orzo, avoid overcooking it; check the package instructions and taste test a minute before the suggested time. Enhance Flavor: For a stronger flavor, consider toasting the orzo in a dry skillet for a few minutes before cooking it in broth. Vegetable Variations: Feel free to add other vegetables like bell peppers or olives for extra color and taste. Make Ahead: This salad keeps well in the fridge for up to 3 days, making it a great option for meal prep or a potluck. {{image_2}} You can switch out the orzo for gluten-free options. Quinoa or rice pasta work well. They give a similar texture and taste. You can also add different veggies to the salad. Try bell peppers, zucchini, or even spinach. Each will bring a new flavor and twist. If you want a creamy touch, mix in some yogurt or sour cream. This makes the salad rich and smooth. For lighter options, try different vinaigrettes. A balsamic or honey mustard vinaigrette can add a nice kick. You can serve this salad as a main dish or a side. If you want a hearty meal, add grilled chicken or shrimp. For a side, it pairs well with grilled meats or fish. You can enjoy it cold right out of the fridge. It also tastes great warm if you mix it right after cooking the orzo. To keep your Lemon Garlic Orzo Salad fresh, refrigerate it right after serving. Place it in an airtight container. This helps maintain its flavor and texture. Glass or plastic containers with tight lids work best. You can freeze this salad, but it may change texture. If you choose to freeze, pack it in a freezer-safe container. Make sure to leave some space for expansion. When you are ready to eat it, thaw it in the fridge overnight. Reheat gently in a pan over low heat. Avoid high heat, as it can turn the orzo mushy. In the fridge, the salad lasts about 3 to 5 days. Check for signs of spoilage, like an off smell or slimy texture. If you notice any of these, it’s best to toss it. Keeping an eye on your salad helps you enjoy it at its best! It takes about 10 minutes to prep your ingredients. The total time for this salad is 50 minutes. Most of the time goes to cooking the orzo and chilling the salad. This helps the flavors mix well and taste great. Yes, you can make this salad ahead of time. It tastes even better after sitting in the fridge for a few hours. You can prepare the orzo and chop the veggies the day before. Just mix everything together when you are ready to serve. This salad pairs well with grilled chicken or fish. You can also serve it with a nice piece of crusty bread. For a light meal, enjoy it with a bowl of soup. This combo makes a tasty and complete meal. You learned how to make a delightful Lemon Garlic Orzo Salad. We covered the main components, like orzo and fresh veggies, along with tasty dressings and add-ins. I shared step-by-step instructions to follow for best results. You also discovered useful tips for cooking and presenting your salad. Remember, you can adjust this salad to your liking with different ingredients. Have fun experimenting with flavors and variations. Enjoy your delicious creation, and make it your own!$

A refreshing and vibrant salad featuring orzo pasta, fresh vegetables, and a zesty lemon garlic dressing.

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Prep Time 10

Cook Time 10

Total Time 50

Course Salad

Cuisine Mediterranean

Servings 4

Calories 250 kcal

Ingredients

1 cup orzo pasta
2 cups vegetable broth
1 cup cherry tomatoes, halved
1 whole cucumber, diced
1/2 whole red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup feta cheese, crumbled (optional)
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
to taste salt and pepper

Instructions

In a medium saucepan, bring the vegetable broth to a boil. Add the orzo pasta and cook according to package instructions until al dente, usually about 7-9 minutes.
Once cooked, drain the orzo and rinse under cold water to stop the cooking process. This will also help to cool it down for the salad.
In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, and parsley.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper. Taste and adjust seasoning as desired.
Pour the dressing over the orzo salad and toss gently to combine all ingredients evenly.
If using, sprinkle crumbled feta cheese over the top and toss lightly to distribute.
Allow the salad to chill in the refrigerator for at least 30 minutes before serving for the flavors to meld.

Notes

Serve the salad on a large platter or in individual bowls. Garnish with extra parsley and a few whole cherry tomatoes for a vibrant look.

Keyword garlic, lemon, orzo, salad, vegetarian