![- 1 cup orzo pasta - 2 cups vegetable broth (or water) - 1 cup cherry tomatoes, halved - 1 small cucumber, diced - 1/4 red onion, finely chopped - 1 bell pepper (any color), diced - 1/4 cup parsley, chopped The heart of this salad is the orzo pasta. It gives a nice base and a fun texture. I love using vegetable broth for cooking the orzo. It adds extra flavor. Fresh vegetables like cherry tomatoes, cucumbers, red onions, and bell peppers bring color and crunch. They make the dish lively and fresh. Don't forget the parsley; it adds a burst of green. - 1/4 cup feta cheese, crumbled (optional) - Additional toppings like olives or nuts Feta cheese is a great choice for adding creaminess and saltiness. You can skip it if you want a lighter taste. You could also add olives for a briny twist or nuts for a crunchy bite. These optional add-ins let you customize the salad to your liking. - 3 tablespoons olive oil - Juice of 2 lemons - 2 cloves garlic, minced - Salt and black pepper to taste - 1/4 teaspoon red pepper flakes (optional) The dressing is simple yet packs a punch. A mix of olive oil and lemon juice creates a bright, zesty flavor. Minced garlic adds warmth and depth. Season with salt and black pepper for balance. If you like heat, sprinkle some red pepper flakes in. This dressing ties all the ingredients together and makes every bite delicious. For the full recipe, you can check the [Full Recipe]. To start, cook the orzo pasta. In a medium pot, bring 2 cups of vegetable broth to a boil. Add 1 cup of orzo pasta. Cook it according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. After cooking, drain the orzo and set it aside to cool. You want it to be at room temperature before mixing it with the veggies. Next, let's make the dressing. In a small bowl, whisk together 3 tablespoons of olive oil, the juice of 2 lemons, and 2 minced garlic cloves. Add salt and black pepper to taste, and if you like a bit of heat, include 1/4 teaspoon of red pepper flakes. Whisk until everything blends well. Taste it and adjust the flavors if needed. You might want a little more salt or lemon juice. Now it's time to mix everything. In a large bowl, combine 1 cup of halved cherry tomatoes, 1 diced cucumber, 1/4 finely chopped red onion, and 1 diced bell pepper. Add the cooled orzo into this veggie mix. Pour the dressing over the top and toss gently. Make sure everything is coated well. Finally, add 1/4 cup of chopped parsley and 1/4 cup of crumbled feta cheese if you like. Toss again to mix. It’s best to chill the salad in the fridge for at least 30 minutes before serving. This helps all the flavors come together beautifully. For the full recipe, check the details above. To boost the taste of your Lemon Garlic Orzo Salad, adjust the seasonings. Add salt and pepper to your liking. If you like heat, mix in red pepper flakes. Fresh ingredients shine here. Use fresh garlic and herbs for the best flavor. Dried herbs can work, but fresh ones bring more zest. For a beautiful presentation, serve the salad in a large bowl. You can also use individual plates to impress your guests. Garnish with extra feta cheese and a lemon wedge. This adds brightness and color. Consider adding sliced olives for more flavor and a pop of color. This salad pairs well with grilled chicken or fish for a light meal. You can make this salad ahead of time. It tastes great after chilling for a while. To chill, cover the bowl with plastic wrap or a lid. Best practice is to let it sit in the fridge for at least 30 minutes. This helps the flavors blend nicely. Remember, the longer it chills, the better it tastes! For the full recipe, refer to the instructions above. {{image_2}} You can swap orzo for other grains. Quinoa or farro can add a nutty taste. Rice works well, too. These grains offer different textures and flavors. You can mix and match to find what you like best. Seasonal veggies make your salad shine. In spring, add fresh peas or asparagus. Summer brings ripe zucchini and bell peppers. In fall, try roasted butternut squash or Brussels sprouts. Each season offers new delights for your dish. Want a vegan option? Just skip the feta, or use a plant-based cheese. Use vegetable broth for cooking. This keeps the dish light and fresh. Need a gluten-free choice? Swap orzo for gluten-free pasta like brown rice or corn pasta. These options still give you that great taste without the gluten. If you are watching carbs, try using spiralized zucchini instead of orzo. This keeps the crunch and flavor without the carbs. It’s a fun twist that still satisfies your cravings. Add protein to your salad for a heartier meal. Grilled chicken or shrimp works great. For a plant-based option, toss in chickpeas or black beans. They add protein and fiber, making your salad filling. Nuts and seeds bring a nice crunch. Try sliced almonds or walnuts for a rich flavor. Sunflower seeds add a nice texture, too. Just sprinkle them on top to keep their crunch. These twists make your orzo salad unique and enjoyable. For the Full Recipe, check the earlier section. To store leftovers of your Lemon Garlic Orzo Salad, place it in a container. I suggest using an airtight container. This keeps the salad fresh and prevents odors from other foods. Always let the salad cool down before sealing it. This helps avoid excess moisture inside the container. Can you freeze orzo salad? Yes, you can, but it may change texture. If you freeze it, use a freezer-safe bag or container. Remove as much air as you can to prevent freezer burn. For reheating, let it thaw in the fridge overnight. Then, warm it gently in a pan, adding a splash of olive oil or water to bring back some moisture. How long does it last in the fridge? Your Lemon Garlic Orzo Salad can last about 3 to 5 days. Always check for freshness. Signs that the salad is no longer good include a sour smell or slimy texture. If you see any mold, it’s best to toss it out. Keeping track of freshness helps you enjoy your salad safely! You can make this salad a day in advance. Cook the orzo and chop the veggies. Mix the salad, but add the dressing just before serving. This keeps everything fresh. Store it in an airtight container in the fridge. It will taste great the next day. Yes, you can swap orzo for other pasta. Try small shapes like ditalini or fusilli. You can also use whole wheat or gluten-free pasta. Just cook according to the package. The salad will still be delicious and fun. If you don’t have lemon juice, use vinegar. Apple cider vinegar or white wine vinegar work well. You can also use lime juice for a twist. These options give a nice acidity to the salad. Chill the salad for at least 30 minutes. This helps all the flavors mix well. If you have more time, chill it for an hour or two. The longer it sits, the better the taste. For the full recipe, check out the complete details! In this post, we explored how to make a fresh Lemon Garlic Orzo Salad. We discussed the main ingredients, like orzo and fresh veggies. I shared tips for enhancing flavors and options for meal prep. We looked at variations, like using different grains and proteins. For a delightful salad, stick to fresh ingredients and adjust seasonings to your taste. This dish is versatile and easy to customize, making it a perfect choice for any meal. Enjoy your cooking!](https://juliesdish.com/wp-content/uploads/2025/06/cbe8f7ca-11da-4c3c-8061-64e7d62123a1-250x250.webp)
Lemon Garlic Orzo Salad
Elevate your meal prep with this delightful Zesty Lemon Garlic Orzo Salad! Packed with fresh vegetables and a tangy dressing, this dish is perfect for lunch or a light dinner. In just 45 minutes, you can whip up a vibrant salad that’s bursting with flavor and nutrients. Ideal for gatherings or meal prep, it's sure to impress. Click through to explore the easy recipe and get inspired to create your own delicious twist!