Discover your new go-to pasta salad recipe with this delightful Lemon Orzo Pasta Salad! Bursting with vibrant greens, creamy feta cheese, and tender orzo pasta, all tossed in a refreshing lemony dressing, this quick and scrumptious pasta creation can be ready in under 30 minutes. Get ready to savor every mouthwatering bite!
Introducing Orzo pasta salads, the delightful upgrade to your regular pasta salad that takes it to a whole new level of deliciousness. There’s something truly special about the taste and texture of orzo, making this Lemon Orzo Pasta Salad the absolute best!
Imagine al dente orzo coated in a delicately seasoned lemon olive oil dressing, perfectly complemented by the addition of asparagus, cucumbers, green onions, creamy feta cheese, and a touch of fresh thyme. The combination of flavors creates a mouthwatering experience that sets this pasta salad apart.
One of the many great things about this recipe is its versatility. You can easily prepare it a day in advance, allowing the flavors to meld and intensify. It’s a fantastic accompaniment to your favorite grilling and BBQ recipes, adding a refreshing twist to your meal. And don’t forget about Easter! This Lemon Orzo Pasta Salad is a delightful addition to your holiday table, bringing a burst of flavor and color to the festivities.
WHY YOU’LL LOVE THIS RECIPE
- Orzo pasta is truly a delightful dish that serves as an excellent option for a swift weeknight dinner or a scrumptious addition to your kid’s lunchbox. The best part is that it can be prepared in under 30 minutes, making it a time-saving and convenient choice.
- One of the remarkable features of orzo is its ability to retain its shape exceptionally well, and the fact that you can savor its goodness with just a spoon adds to its charm. This makes it an ideal and delectable choice for various occasions, be it a delightful summer potluck, a delightful picnic with friends and family, or even for your travel adventures.
- This recipe’s beauty lies in its simplicity; it only requires basic kitchen ingredients, and you combine and cook them all in just one pot. It not only saves you from a mountain of dishes but also ensures that the flavors meld together perfectly, resulting in a satisfying and tasty outcome.
- Moreover, this versatile orzo recipe can effortlessly double up as a delightful side dish, complementing a wide array of main courses. It pairs wonderfully with roasted chicken, sausages, salmon, buttery garlic shrimp, and even roasted cauliflower.
INGREDIENTS FOR LEMON ORZO
For the lemon olive oil dressing:
- Zest and juice from 1 lemon
- Olive oil – 5 tbsp
- Dijon mustard – 1 tsp
- Salt and pepper to taste
- A pinch of sugar
For the orzo pasta salad:
- Orzo pasta -1 ½ cups
- Olive oil – 1 tbsp
- Garlic, peeled and minced – 3 tsp
- Asparagus stalks – 8 (cut into 1″ pieces with the woody stem discarded)
- Green onions, thinly sliced – 2
- English cucumber, diced – 1
- Feta cheese, crumbled – ½ cup
- Fresh thyme leaves – 1 tbsp
- Salt and pepper to taste
HOW TO MAKE LEMON ORZO?
- In a petite bowl, gently combine the zest and juice of 1 lemon with 5 tablespoons of olive oil, 1 teaspoon of Dijon mustard, and a pinch of sugar. Season the mixture with salt and pepper to your preference.
- Begin by preparing a generously sized pot of water with a pinch of salt and bring it to a vigorous boil. Introduce 1 ½ cups of orzo pasta into the boiling water and let it cook for approximately 7 minutes, while diligently stirring at regular intervals until it reaches the desired texture of being al dente (perfectly tender with a slight firmness). Once the orzo is perfectly cooked, drain the water and gently transfer the pasta into a large bowl. Drizzle the lemon-infused olive oil dressing over the orzo in a large bowl.
- Heat one tablespoon of olive oil in a skillet over medium heat. Take two cloves of garlic, peel them, and finely chop/mince them. Add the minced garlic to the heated oil and cook it until its aroma is released, which should take around 30 seconds to 1 minute.
- Now, add the 1-inch pieces of asparagus, which you get from the 8 asparagus stalks. Cook the asparagus pieces until they turn a vibrant green color, which typically takes about 3-4 minutes.
- Once the asparagus is cooked, remove the skillet from the heat. Proceed to mix the cooked asparagus with the orzo.
- Start by gently combining 1 finely diced English cucumber, along with half a cup of crumbled feta cheese, and a tablespoon of freshly chopped thyme. Sprinkle some salt and pepper according to your taste preferences. This versatile dish can be enjoyed warm, or you can refrigerate it and serve it chilled – it’s absolutely delightful either way!
TIPS
- Stir the orzo while boiling to prevent sticking, as it tends to stick more than other pasta.
- Enjoy this lemon pasta salad warm or chilled. I personally prefer making it a day ahead and serving it chilled alongside BBQ or steak.
- Opt for thin and tender asparagus to complement the pasta.
FAQs
Orzo is a small, rice-shaped pasta commonly used in the Mediterranean and Italian cuisine. It is versatile and can be used in soups, salads, or as a side dish.
Leftovers can be refrigerated and will stay fresh for 3-5 days. Though, if you try this pasta salad recipe, there’s little chance of having any leftovers. It’s so delicious that my family always finishes it up.
Sure. After reaching room temperature, transfer it to a freezer-safe container and freeze it for a maximum of three months.
RECIPE CARD
LEMON ORZO | HOW TO MAKE LEMON ORZO PASTA
Ingredients
For the Lemon Olive Oil Dressing
- Zest and juice from 1 lemon
- 5 tbsp Olive oil
- 1 tsp Dijon mustard
- Salt and pepper to taste
- A pinch sugar
For the Orzo Pasta Salad
- 1 ½ cups Orzo pasta
- 1 tbsp Olive oil
- 3 tsp Garlic, peeled and minced
- 8 asparagus spears cut into 1" pieces with the woody stem discarded
- 2 Green onions, thinly sliced
- 1 English cucumber, diced
- ½ cup Feta cheese, crumbled –
- 1 tbsp Fresh thyme leaves
- Salt and pepper to taste
Instructions
- Combine the zest and juice of 1 lemon with 5 tablespoons of olive oil, 1 teaspoon of Dijon mustard, salt, pepper, and a pinch of sugar in a small bowl. This makes your lemon olive oil dressing.
- Boil salted water in a large pot. Add 1 ½ cups of orzo pasta and cook for about 7 minutes until al dente. Drain and transfer to a large bowl. Mix with the lemon olive oil dressing.
- In a skillet over medium heat, sauté 2 minced cloves of garlic in 1 tablespoon of olive oil until fragrant (30 seconds to 1 minute). Add 1" pieces of 8 asparagus stalks and cook for 3-4 minutes until bright green. Remove the asparagus from heat and toss with the orzo.
- Add 1 diced English cucumber, ½ cup of crumbled feta cheese, and 1 tablespoon of fresh thyme to the orzo mixture. Season with salt and pepper to taste. Serve warm or chill in the refrigerator – it's delicious both ways!