Orzo Salad
Ingredients
- 1 packageorzo pasta
- ¼ cwater
- 1 cfresh or frozen corn
- 24cherry tomatoes
halved
- 2 ccrumbled feta cheese
- 1 mediumcucumber
seeded and chopped
- 1 smallred onion
finely chopped
- ¼ cminced fresh mint
- 2 tbspcapers
drained and chopped, optional
- ½ colive oil
- ¼ clemon juice
- 1 tbspgrated lemon zest
- 1 tspsalt
- 1 tsppepper
- 1 csliced almonds
toasted
Directions
- 1
Cook the orzo according to the package directions for al dente. Drain the orzo, rinse it with cold water, and drain it well again. Transfer the cooked pasta to a large bowl. Editor's Tip: Rinsing the pasta might feel controversial—we don't advise rinsing cooked pasta for most recipes—but in this case, it helps cool the orzo quickly and prevents clumping.
- 2
In a large nonstick skillet, heat 1/4 cup of water over medium heat. Add the corn, and cook and stir until it's crisp-tender, three to four minutes. Editor's Tip: If using precooked boiled, steamed or grilled corn, skip this step. The best way to cut corn off the cob is the way Ina Garten does it: Cut the end so it's flat, place the flat side down on a kitchen towel, and carefully slice the kernels off the cob with a sharp kitchen knife. The towel collects the kernels!
- 3
Add the corn to the orzo. Stir in the tomatoes and feta cheese. Add the cucumber, onion, mint and, if desired, capers.
- 4
In a small bowl, whisk together the oil, lemon juice, lemon zest, salt and pepper until they're well blended. Pour the dressing over the orzo mixture and toss to coat the salad.
- 5
Refrigerate the orzo salad for 30 minutes. Just before serving, stir in the almonds. Editor's Tip: Letting the orzo salad chill for at least 30 minutes or up to an hour or two before serving helps the flavors meld. Taste it once it's chilled, then adjust the seasoning or add more dressing, if needed.
Orzo Salad
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Looking for the ultimate crowd-pleasing side or a light, refreshing main for your next gathering? This vibrant Orzo Salad with lemon dressing is a true summer star, delivering big flavor with minimal fuss.
Why This Recipe Works
It doesn't get much easier than assembling this Orzo Salad, making it a go-to for busy weeknights or impromptu potlucks. The genius lies in its simplicity, combining tender orzo with a bounty of fresh, crisp vegetables and a bright, zesty lemon dressing that ties every component together beautifully. This recipe proves that exceptional taste doesn't require complex techniques.
What to Expect
Prepare for a delightful medley of textures and flavors. You'll savor the chewiness of perfectly cooked orzo, the sweet pop of fresh corn and halved cherry tomatoes, and the refreshing crunch of cucumber and finely chopped red onion. Crumbled feta cheese adds a creamy, salty counterpoint, while fresh mint and lemon zest infuse the dish with an invigorating aroma. The light olive oil and lemon juice dressing coats everything without being heavy, ensuring each bite is balanced and bright. With 291 calories per serving, it’s a satisfying yet light meal, ready in about 30 minutes of prep.
Customization & Variations
This Orzo Salad is incredibly flexible. Feel free to swap the corn for peas, or add roasted bell peppers for a different sweetness. If fresh mint isn't available, parsley or dill can offer a similar fresh note. For a protein boost, consider adding grilled chicken or chickpeas. And if you're not a fan of feta, goat cheese or even a dairy-free alternative can work well in its place.
Serving & Context
This Orzo Salad is perfectly suited for a sunny lunch, a picnic spread, or as a vibrant side dish at your next barbecue. Serve it chilled, allowing the flavors to meld, for the most refreshing experience.