Lemony Orzo Pasta Salad
Originally Posted June 13, 2019
So, summer's crashing in like the cool kids at a party, and you know what that means – it's time to ditch the dinner table and eat outside as often as I can get away with it! And guess what's leading the pack? This Lemony Orzo Pasta Salad- it tastes like summer: eating on the patio, and not having to clean the kitchen.
This Greek-inspired pasta salad is like those cool kids- holding its own with a gang of veggies, feta cheese throwing shade, olives bringing the sass, and pine nuts adding that extra richness– all drenched in a lemon-herb dressing that makes you want to use modern slang that you don’t understand- no cap.
But hold onto your spatulas, folks – this ain't your grandma's salad that sits as the wallflower of dinner. Oh no, this is the main event! Whether you're flipping burgers, grilling up some chicken, or ruining pizzas with your pizza oven, this salad is your ride-or-die.
So, grab your tongs, crank up the heat, and let's kick summer off with a bang! Trust me, one bite, and you'll be like, "Who needs the beach when you've got this pasta salad?"
Lemony Orzo Pasta Salad
Ingredients
- 1/3 cup extra virgin olive oil
- 1/3 cup fresh lemon juice
- 2 teaspoons lemon zest
- 2 cloves garlic finely minced
- 1 teaspoon fresh finely chopped oregano
- 1 teaspoon kosher salt
- 1/3 teaspoon fresh-cracked pepper
- 16 oz orzo pasta, cooked al dente
- 8 oz crumbled feta cheese
- 1 yellow pepper, finely diced
- 1/2 cup roasted red pepper, diced
- 2 medium English cucumbers, diced
- 1 pint cherry tomatoes, quartered
- 1/4 red onion, sliced thin
- 1/2 cup pitted Kalamata olives, quartered
- 1/3 cup toasted pine nuts
- 2 Tbsp fresh Italian parsley, chopped
- 1 Tbsp fresh basil, chopped
- 1 Tbsp fresh oregano, chopped
Instructions
- In a jar, add the olive oil, lemon juice and zest, the garlic, and the oregano. Shake together, then add salt and pepper to taste.
- In a separate bowl, mix together all the veggies and herbs with 1/2 the prepared dressing, to coat and begin marinating.
- Cook and cool the orzo pasta, but do not rinse (this keeps the starch intact, and gives the dressing something to stick to). Once cooled, add the orzo and the marinated veggies together in a large bowl. Mix well, and add in the feta cheese, the olives, the pine nuts, and the remaining dressing. Allow to chill in the fridge for at least an hour before serving, adding in more olive oil & lemon juice to taste. Enjoy!
