Cold Lemon Orzo Salad with Vegetables for Summer
This Mediterranean orzo salad combines tender pasta with crisp vegetables and a bright lemon dressing. It’s ideal for hot summer days when you want something satisfying but refreshing.
The salad gets better as it sits, making it excellent for meal prep or potluck gatherings.
Why Orzo Works Better Than Other Pasta Shapes
Orzo’s rice-like shape holds onto the lemon dressing without creating a heavy, sauce-laden dish. Unlike longer pasta shapes that can become tangled when cold, orzo stays separate and easy to serve.
Cook the orzo just until al dente since it continues to absorb liquid as it chills. Overcooked orzo becomes mushy and won’t hold its shape in the salad.
Recommended for You
Getting the Vegetables Right for Cold Salad
Use vegetables that stay crisp when dressed and chilled. Cherry tomatoes, cucumber, and bell peppers maintain their texture, while softer vegetables like zucchini can become watery.
Salt the diced cucumber and let it drain for 15 minutes before adding it to the salad. This prevents excess water from diluting your dressing and keeps the salad from becoming soggy.
Cold Lemon Orzo Salad with Vegetables for Summer
Equipment Needed
- Large pot for pasta
- Large mixing bowl
- Small bowl for dressing
- Whisk
- Colander
Instructions
- Cook orzo: Bring a large pot of salted water to boil. Cook orzo according to package directions until al dente, about 8-10 minutes. Drain and rinse with cold water until completely cool.
- Prepare cucumber: While pasta cooks, dice cucumber and toss with 1/2 teaspoon salt in a small bowl. Let drain in a colander for 15 minutes, then pat dry with paper towels.
- Make dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, 1 teaspoon salt, and black pepper until well combined.
- Combine ingredients: In a large mixing bowl, combine cooled orzo, drained cucumber, cherry tomatoes, bell peppers, red onion, olives, feta cheese, parsley, and dill.
- Dress and chill: Pour dressing over salad and toss until evenly coated. Cover and refrigerate for at least 2 hours. Taste and adjust seasoning with additional salt, pepper, or lemon juice before serving. Salad is best served chilled and stays fresh for up to 3 days.
Nutrition Facts
Per Serving (1 serving)
