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.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Lunch, Salad, Side Dish
Cuisine American, Italian, Mediterranean
Cutting board and knife
mixing bowl
Lemon Juice and zester
- 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 tbsp fresh basil, minced
- 2 tbsp fresh mint, minced
- 2 tbsp olive oil good quality
- 1 lemon, zest and juice
- Parmesan cheese shavings
- Salt & pepper
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!
Keyword Salad, Spring, Summer