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A close-up of a vibrant lemony orzo salad with fresh vegetables like cherry tomatoes, zucchini, and red onion.

Lemony Orzo Salad With Fresh Veggies

A bright and refreshing orzo salad packed with fresh vegetables and a zesty lemon dressing. Perfect for a light lunch or side dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 pound orzo pasta
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup bell pepper diced (any color)
  • 1/2 cup red onion finely chopped
  • 1/4 cup fresh parsley chopped
For the Dressing
  • 1/3 cup olive oil
  • 1/4 cup lemon juice freshly squeezed
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Whisk
  • Knife
  • Cutting board

Method
 

  1. Cook the orzo pasta according to package directions in a large pot. Drain well using a colander.
  2. While the orzo is cooking, prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper.
  3. In a large mixing bowl, combine the cooked and drained orzo, halved cherry tomatoes, diced cucumber, diced bell pepper, finely chopped red onion, and chopped fresh parsley.
  4. Pour the prepared dressing over the orzo and vegetable mixture. Toss gently to combine all ingredients evenly.
  5. Serve the salad immediately, or chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Enjoy!

Notes

You can add other vegetables like chopped celery, Kalamata olives, or chickpeas to this salad. For a creamier texture, you can add crumbled feta cheese.

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