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A close-up of a bowl filled with lemony orzo salad featuring cherry tomatoes, cucumber, red onion, and fresh herbs.

Lemony Orzo Salad With Fresh Veggies

A bright and refreshing orzo salad packed with fresh vegetables and a zesty lemon dressing. Perfect for a light lunch or side dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 8 ounces orzo pasta
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red onion finely chopped
  • 1/2 cup bell pepper any color, diced
  • 1/4 cup fresh parsley chopped
For the Dressing
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Whisk

Method
 

  1. Cook orzo pasta according to package directions. Drain and rinse with cold water. Transfer to a large mixing bowl.
  2. Add halved cherry tomatoes, diced cucumber, chopped red onion, diced bell pepper, and chopped parsley to the bowl with the orzo.
  3. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper for the dressing.
  4. Pour the dressing over the salad ingredients. Toss gently to combine.
  5. Serve immediately or chill for later. The salad can be made ahead of time.

Notes

You can add other vegetables like chopped celery, corn, or Kalamata olives. Feta cheese or grilled chicken can also be added for extra flavor and protein.

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