If you’re looking for a light and flavorful dish that comes together quickly in just one bowl, this lemony orzo salad is it. It’s bright, fresh, and packed with ingredients like cucumbers, cherry tomatoes, pine nuts, and tons of herbs—perfect for summer lunches or easy dinners. I love it topped with grilled shrimp, chicken, or paired with my Lemon & Herb Lamb Kabobs to make it extra filling and satisfying. Bonus: it’s just as good the next day, making it a fabulous make-ahead option. You’ll love it!
Ingredients
Serves 4-6
8 oz dry orzo
1 cup cherry tomatoes, halved
1 1/2 cup cucumber, diced
1/3 cup sun-dried tomatoes, chopped
1/2 cup red onion, diced
1/4 cup toasted pine nuts
2 tbsp fresh mint, chopped
2 tbsp fresh Italian flat-leaf parsley, chopped
1/2 cup feta cheese, crumbled (use the block & then crumble it, not pre-crumbled)
1/2 cup arugula
Zest & juice of 1 lemon
2 tbsp extra virgin olive oil
Salt and pepper to taste
Instructions
1. Cook orzo per package instructions.
2. Toast pine nuts in a dry pan until golden and fragrant.
3. Combine orzo, tomatoes, sun-dried tomatoes, cucumber, red onion, pine nuts, mint and parsley in a large bowl.
4. Add lemon zest, lemon juice, and extra virgin olive oil. Season with salt and pepper.
5. Give everything a good toss.
6. Add crumbled feta & arugula and toss once more.
7. Serve it up and enjoy! I prefer it served at room temperature.
