Lemon Dill Orzo Salad

$- 1 cup orzo pasta - 1/2 cup cherry tomatoes, halved - 1/2 cucumber, diced - 1/4 red onion, finely chopped - 1/4 cup fresh dill, chopped - 1/4 cup feta cheese, crumbled - 3 tablespoons olive oil - 2 tablespoons lemon juice (freshly squeezed) - Zest of 1 lemon - Salt and pepper to taste For this Lemon Dill Orzo Salad, I use one cup of orzo pasta. This amount serves about four people. I like to add half a cup of halved cherry tomatoes for a burst of color and taste. A half cucumber, diced, adds a nice crunch. The red onion should be finely chopped to keep the flavor mild. I recommend using a quarter cup of fresh dill. It gives the salad a lovely herbal note. When it comes to cheese, a quarter cup of crumbled feta adds creaminess. For the dressing, I use three tablespoons of olive oil and two tablespoons of fresh lemon juice. Zest from one lemon brightens the flavors. Lastly, don't forget to add salt and pepper to taste. If you can't find orzo, try using quinoa or couscous. Both are great alternatives. If you prefer, you can swap feta cheese for goat cheese or omit it for a vegan version. Fresh dill is best, but you can use dried dill in a pinch. Just use less, as dried herbs are stronger. For a zesty kick, consider adding a pinch of red pepper flakes. You can also add other veggies, like bell peppers or spinach, to customize your salad. {{ingredient_image_1}} Start by boiling a large pot of salted water. Once it boils, add 1 cup of orzo pasta. Cook it for about 8 to 10 minutes. You want it to be al dente, which means it's firm yet cooked. After cooking, drain the orzo in a colander. Rinse it under cold water to stop the cooking. This step is key to keeping it from getting mushy. Make sure to drain it well so that no water remains. While the orzo cooks, grab your chopping board. Dice half a cucumber into small pieces. Cut half a cup of cherry tomatoes in half. Finely chop a quarter of a red onion. Place all these veggies in a large mixing bowl. Their colors will brighten your salad and add fresh flavors. When the orzo cools down, add it to the bowl with the veggies. Gently mix in a quarter cup of chopped dill and a quarter cup of crumbled feta cheese. This adds a creamy texture and a salty kick. In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of freshly squeezed lemon juice, and the zest of one lemon. Add salt and pepper to taste. Pour this dressing over the salad and toss everything to coat evenly. Cover the salad with plastic wrap or a lid. Refrigerate it for at least 30 minutes. This chill time lets the flavors blend. When ready to serve, give it another gentle toss to mix everything. Enjoy this bright and zesty Lemon Dill Orzo Salad! You can make this lemon dill orzo salad a day before. Just follow the recipe and chill it. This helps the flavors blend well. Keep the salad in an airtight container in the fridge. If you wish, add fresh dill just before serving. It keeps the flavor bright and fresh. Want to boost the taste? Try adding a pinch of garlic powder. You can also mix in some olives for a briny kick. If you like a bit of heat, add red pepper flakes. Fresh herbs, like parsley or basil, can brighten the dish too. Always taste and adjust the seasoning to your liking. Make your salad look stunning! Use a large, clear bowl to show off the colors. You can layer the ingredients for a pretty effect. Garnish with extra dill on top. Placing lemon wedges around the bowl adds flair. Serve with a beautiful serving spoon to complete the look. Pro Tips Cooking Orzo Perfectly: Make sure to cook the orzo in well-salted water and don’t overcook it. It should be al dente, as it will continue to absorb moisture while cooling. Fresh Ingredients Matter: Use fresh dill and freshly squeezed lemon juice for the best flavor. Dried herbs and bottled lemon juice won’t deliver the same bright taste. Chill for Flavor: Letting the salad chill in the refrigerator for at least 30 minutes allows the flavors to meld together, making each bite more delicious. Variations: Feel free to add other vegetables like bell peppers or olives, or swap feta for goat cheese to customize the salad to your taste. {{image_2}} You can make this salad heartier by adding protein. Grilled chicken works well. Simply chop it into bite-sized pieces. Shrimp is another great choice. Cook the shrimp until pink, then toss it in. You can also try canned chickpeas for a vegetarian option. This adds protein and fiber, making the salad more filling. If you need a gluten-free option, swap the orzo for gluten-free pasta. Many brands make rice or corn-based pasta. They cook similarly and taste great with the salad. Quinoa is another good choice. It adds a nice texture and extra protein. Just remember to rinse it to remove the bitter taste. Feel free to get creative with seasonal veggies. In summer, add sweet corn or bell peppers for crunch. In fall, try roasted butternut squash or Brussels sprouts. These veggies enhance flavor and keep the salad fresh and colorful. You can also add fresh herbs like basil or parsley for a pop of flavor. After you enjoy your Lemon Dill Orzo Salad, store any leftovers in an airtight container. This keeps the salad fresh and tasty. Make sure to cool the salad completely before sealing it. If you leave it warm, moisture builds up and can cause sogginess. When stored correctly, this salad lasts up to three days in the fridge. You may notice some texture changes after a day or two. The fresh veggies can lose their crunch. Still, the flavors will meld together, making it even tastier! I do not recommend freezing this salad. The orzo and fresh vegetables will not hold their texture well. If you freeze it, the salad may become mushy after thawing. Enjoy it fresh for the best experience! Yes, you can use dried dill. Use about one tablespoon of dried dill for every quarter cup of fresh dill. Dried herbs are more potent, so start with less. If you love the flavor, you can add more. Fresh dill gives a bright taste, but dried works well too. If you want a different cheese, try goat cheese or ricotta. These cheeses add creaminess and flavor. You can also use a dairy-free cheese if you need a vegan option. Just pick a cheese you enjoy. Each will change the taste a bit, so choose what you like. The salad lasts about 3 to 5 days in the fridge. Keep it in an airtight container. The flavors will get better over time, but the veggies may soften. If you want crunch, eat it sooner. Enjoy your salad fresh for the best taste! We've covered the key ingredients needed for a delicious orzo salad. I provided step-by-step instructions to guide you through cooking and preparing the dish. I shared tips to enhance flavor and ensure great presentation. You learned about variations, like adding protein or making it gluten-free. Finally, the storage info helps you keep leftovers fresh. Now you're ready to create a tasty orzo salad at home. Enjoy your cooking!$

A refreshing salad made with orzo pasta, fresh vegetables, and a zesty lemon-dill dressing.

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Prep Time 15

Cook Time 10

Total Time 45

Course Salad

Cuisine Mediterranean

Servings 4

Calories 250 kcal

Ingredients

1 cup orzo pasta
0.5 cup cherry tomatoes, halved
0.5 unit cucumber, diced
0.25 unit red onion, finely chopped
0.25 cup fresh dill, chopped
0.25 cup feta cheese, crumbled
3 tablespoons olive oil
2 tablespoons lemon juice, freshly squeezed
1 unit lemon zest
to taste salt and pepper

Instructions

In a large pot of salted boiling water, add the orzo pasta. Cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Drain thoroughly.
While the orzo cooks, chop the cherry tomatoes, cucumber, and red onion, and place them in a large mixing bowl.
Once the orzo is cool, add it to the bowl with the vegetables. Gently mix in the chopped dill and crumbled feta cheese.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until well combined.
Pour the dressing over the orzo salad and toss until everything is evenly coated.
Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Toss again before serving.

Notes

Chill for at least 30 minutes before serving for best flavor.

Keyword dill, lemon, orzo, salad, vegetarian