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This easy orzo pasta salad brings together tender orzo, crisp veggies, and a bright lemon garlic dressing for a refreshing meal. Perfect for meal prep, big gatherings, or a simple weeknight dinner, it is always a hit in my house during the warm months.
I made this version for my family reunion and watched everyone go for second helpings. Now my sister requests it for every summer BBQ.
Ingredients
- Orzo pasta: gives the salad its tender bite and soaks up the dressing well choose the freshest orzo you can find at your local store
- Red bell pepper: adds color and crunch pick one with shiny skin and firm feel
- English cucumber: brings in refreshing crispness opt for a seedless one for extra crunch
- Large tomato: infuses juiciness look for a ripe and deep red tomato for the best flavor
- Red onion: gives just the right kick of sharpness select one that feels heavy for its size and has crisp outer layers
- Fresh parsley: brightens up every bite pick leaves that are firm and deeply green
- Fresh dill: lends a light herby note always use dill with feathery crisp fronds
- Fresh mint: gives the salad a cool lift make sure leaves are vibrant and not wilted
- Fresh lemon juice: brings a citrusy zing freshly squeezed is always better than bottled
- Lemon zest: boosts fragrant citrus notes avoid bitter white pith
- White sugar: balances sourness use standard granulated sugar
- Salt: pulls flavors together and seasons every ingredient use fine sea salt or kosher salt
- Black pepper: adds gentle spice choose freshly ground if possible
- Garlic: infuses depth into the dressing crush or mince for bold flavor
- Olive oil: brings richness to the dressing a fruity or mild olive oil works best
Step-by-Step Instructions
- Cook the Orzo:
- Boil a large pot of salted water then add the orzo pasta. Cook it just until al dente about ten minutes. Drain and rinse under cold water to stop the cooking and keep the pasta from sticking. Use your hands to gently separate clumped orzo if needed.
- Make the Lemon Herb Dressing:
- Whisk together freshly squeezed lemon juice and zest, sugar, salt, and pepper until sugar is dissolved. Add minced garlic and slowly stream in olive oil while whisking. Keep whisking until the mixture looks creamy and emulsified.
- Toss Orzo with Dressing:
- Place cooled orzo in a large mixing bowl. Pour in half of the lemon herb dressing and gently mix until the pasta is evenly coated. This lets the flavors soak straight into the orzo.
- Prepare the Veggies and Herbs:
- Chop red bell pepper, English cucumber, tomato, and red onion into bite-sized pieces. Mince the fresh parsley, dill, and mint as fine as you can for the best herb flavor.
- Mix Everything Together:
- Add all the chopped veggies and fresh herbs to the bowl with your dressed orzo. Gently toss everything together using two spoons or clean hands until the ingredients are combined and evenly coated.
- Chill the Salad:
- Cover the bowl and chill the salad in the fridge for about thirty minutes. This step helps the flavors come together and gives the salad a refreshing bite.
- Finish and Serve:
- Right before serving, pour over the remaining dressing and give everything another gentle toss. Taste and adjust seasoning if needed.
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I just love how the fresh dill and mint make each spoonful pop with flavor. My kids never liked dill until I made this salad but now they always ask for a little extra in their bowl.
Storage Tips
Keep leftovers in an airtight container in the fridge. The salad will last up to three days and may taste even better on the second day as the orzo continues to soak in the dressing. If the salad seems dry after sitting, stir in an extra splash of olive oil or lemon juice before serving.
Ingredient Substitutions
You can swap orzo for small pasta shapes like pearl couscous if that is what you have on hand. Chopped baby spinach can replace some of the herbs if you prefer a milder green taste. If you do not have fresh dill or mint, a smaller pinch of dried can work but always use fresh when you can for the brightest flavor.
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Serving Suggestions
Serve as a light lunch with a side of hummus and pita. Pairs well with grilled chicken or fish for a heartier dinner. I also love bringing this to outdoor picnics since it holds up well even after sitting out for a bit.
A Little History
Orzo is a rice-shaped pasta found in Mediterranean cooking. Many Greek and Turkish salads use it to create hearty yet refreshing dishes. Growing up, this salad always reminded me of summer holidays by the sea with endless bowls of chilled pasta and sunshine.
Recipe FAQs
- → What type of pasta is best for this dish?
Orzo pasta works best as it holds its shape well and mixes easily with the fresh vegetables and dressing.
- → Can I prepare this ahead of time?
Yes, it's best served chilled and can be made a few hours ahead or even the night before for full flavor development.
- → Which herbs give the salad its bright flavor?
Fresh parsley, dill, and mint infuse the salad with vibrant, aromatic notes that complement the lemon dressing.
- → Is it necessary to rinse the orzo after cooking?
Yes, rinsing stops the cooking process and keeps the orzo from sticking, producing a light, loose texture.
- → How can I customize the vegetables used?
Feel free to add favorites like kalamata olives, feta, or swap in seasonal vegetables for your own twist.