Lemon Orzo Salad
This Lemon Orzo Salad is so easy to make and is an incredibly versatile lunch or side dish! Using only the freshest ingredients, it's light and pairs perfectly with your summer recipes.
Equipment
- Cutting board and knife
- mixing bowl
- Lemon Juice and zester
Ingredients
- 1.5 cups orzo, uncooked
- ½ English cucumber, sliced and quartered
- 1 cup halved cherry tomatoes You can quarter the tomatoes if they're on the larger side.
- ½ cup pitted Kalamata olives, halved
- ¼ cup fresh parsley, minced
- 2 tablespoon fresh basil, minced
- 2 tablespoon fresh mint, minced
- 2 tablespoon olive oil good quality
- 1 lemon, zest and juice
- Parmesan cheese shavings
- Salt & pepper
Instructions
- Salt a large pot of water and bring to a boil. Cook orzo to al dente according to package instructions. Then drain and rinse with cold water. Transfer to a large mixing bowl. While pasta is cooking quarter the cucumber, halve the cherry tomatoes and olives and mince the herbs.
- Add all ingredients except the parmesan cheese to the mixing bowl with the orzo and stir until well combined. Transfer to a serving dish (if desired), top with shaved parmesan and serve. Enjoy!
Tried this recipe?Let us know how it was!