Description
Ina Garten’s Lemon Orzo Salad is a simple yet delicious pasta salad made with orzo, a small rice-shaped pasta. The salad is flavored with fresh lemon juice, zest, and herbs like dill and parsley. The result is a zesty, herby, and satisfying dish that can be served warm or cold. It’s versatile enough to pair with a variety of main dishes or be enjoyed on its own.
Ingredients
Scale
- 1 cup orzo pasta
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 1 tablespoon lemon zest (from 1 lemon)
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup red onion, finely chopped
- 1/2 cup cucumber, diced
- 1/2 cup feta cheese, crumbled
- Salt and pepper to taste
- Optional: Kalamata olives, halved
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- Prepare the Dressing: In a large bowl, whisk together the lemon juice, lemon zest, and olive oil. Season with salt and pepper to taste.
- Mix the Salad: Add the cooked orzo to the dressing and toss to coat. Stir in the chopped dill, parsley, red onion, cucumber, and feta cheese. Mix until all ingredients are well combined.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature. If desired, garnish with Kalamata olives before serving.