Savor a delightful chilled lemon orzo salad. Perfect for summer meals, this recipe combines zesty flavors with fresh ingredients for a tasty dish.
Ingredients
Scale
1 cup orzo pasta
2 cups vegetable broth
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1/4 cup olive oil
Juice of 1 large lemon
Salt and pepper to taste
Optional: Feta cheese, chickpeas, grilled chicken or shrimp
Instructions
In a medium saucepan, bring the vegetable broth to a boil. Stir in the orzo, reduce the heat to a simmer, and let it cook for about 8-10 minutes until al dente.
Once the orzo is cooked, drain it in a colander and rinse it under cool water to stop the cooking process.
Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion, parsley, and mint.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
In a large bowl, combine the cooled orzo, tomatoes, cucumber, onion, parsley, and mint. Pour in the dressing and toss gently to mix.
Cover the salad and chill in the fridge for at least half an hour.
Garnish with lemon slices and extra herbs before serving.
Notes
A light, refreshing chilled lemon orzo salad filled with fluffy orzo, fresh herbs, and crisp vegetables, perfect for warm days.
