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For a bright and tasty Lemon Garlic Orzo Salad, you need: - 1 cup orzo pasta - 2 cups vegetable broth - 1/2 cup cherry tomatoes, halved - 1/2 cucumber, diced - 1/4 red onion, finely chopped - 1 cup baby spinach, tightly packed - 1/4 cup feta cheese, crumbled - 3 tablespoons extra virgin olive oil - 2 tablespoons freshly squeezed lemon juice - 2 cloves garlic, finely minced - Salt and freshly cracked black pepper, to taste - Fresh parsley, chopped (for garnish) These ingredients work well together to create a fresh dish that bursts with flavor. You can add more to make your salad unique. Here are some options: - Kalamata olives for a briny touch - Avocado for creaminess - Bell peppers for crunch and color - Fresh herbs like dill or basil for added aroma - A splash of balsamic vinegar for a sweet note Feel free to mix and match to suit your taste! If you don’t have some ingredients, don’t worry! Here are some swaps you can make: - Use chicken broth instead of vegetable broth for more depth. - Quinoa works well in place of orzo for a gluten-free option. - If you can’t find feta, try goat cheese or omit cheese for a vegan dish. - For a zestier punch, use lime juice instead of lemon juice. These substitutions keep the dish flavorful while fitting your pantry! {{ingredient_image_2}} To start, bring 2 cups of vegetable broth to a boil in a medium saucepan. Once boiling, add 1 cup of orzo pasta. Cook it for about 8 to 10 minutes. You want the orzo to be al dente, which means it should be firm but tender. When it’s done, drain the orzo in a colander. Set it aside to cool completely. While the orzo cools, let’s make the dressing. Take a small mixing bowl, and add 3 tablespoons of extra virgin olive oil. Squeeze in 2 tablespoons of freshly squeezed lemon juice. Next, add 2 cloves of minced garlic. Sprinkle in a pinch of salt and freshly cracked black pepper. Whisk these ingredients together until they blend smoothly. This dressing brings out the bright flavors in your salad. Now, we can put everything together. In a large mixing bowl, combine the cooled orzo, 1/2 cup of halved cherry tomatoes, 1/2 diced cucumber, and 1/4 finely chopped red onion. Don’t forget to add 1 cup of tightly packed baby spinach. Gently stir to mix everything, being careful not to bruise the spinach. Drizzle the lemon garlic dressing over the salad mixture. Toss everything gently until the orzo and veggies are well coated. Next, fold in 1/4 cup of crumbled feta cheese. Be gentle here; you want the cheese to stay in nice chunks. Taste your salad and add more salt or pepper if needed. Before serving, sprinkle chopped fresh parsley on top for a pop of color and flavor. Serve it in a large bowl to show off its beauty. Enjoy! To cook orzo perfectly, use vegetable broth. This adds flavor right from the start. Bring the broth to a boil. Carefully add your orzo. Cook it for 8 to 10 minutes. You want it firm but tender. This means it should have a slight bite, known as al dente. Drain the orzo in a colander and set it aside to cool. This prevents it from becoming mushy when mixed with other ingredients. The dressing makes this salad shine. Use fresh lemon juice for the best taste. Whisk olive oil, lemon juice, and minced garlic together. Add a pinch of salt and cracked pepper. This creates a balanced flavor that complements the orzo and veggies. Drizzle the dressing over the salad just before serving. This keeps the ingredients fresh and vibrant. Taste the salad and adjust the seasoning to your liking. Presentation matters! Serve your orzo salad in a large, colorful bowl. This makes the bright colors pop. To add a special touch, drizzle more olive oil and lemon juice on top. Place a lemon wedge on the side for a fun twist. This invites guests to add their own zest. Finally, sprinkle fresh parsley over the salad. This adds color and aroma, making your dish look as good as it tastes. Pro Tips Cook Orzo Al Dente: Ensure you cook the orzo until it is al dente for the best texture in your salad. This prevents it from becoming mushy when mixed with the dressing. Fresh Ingredients Matter: Use fresh vegetables and herbs to enhance the flavor and nutritional value of your salad. Fresh ingredients contribute to vibrant colors and textures. Let It Chill: Allow the salad to chill in the refrigerator for at least 30 minutes before serving. This helps the flavors meld together beautifully and enhances the overall taste. Customize Your Add-ins: Feel free to customize the salad by adding other ingredients like olives, bell peppers, or grilled chicken for extra flavor and protein. {{image_4}} You can easily add proteins to this salad. Grilled chicken or shrimp pairs well with the lemon and garlic flavors. Cook your protein simply with olive oil, salt, and pepper. Cut it into bite-sized pieces. Toss it into the salad just before serving. This addition makes the dish hearty and filling. It also adds a nice protein boost. To make this salad vegan, skip the feta cheese. You can replace it with avocado for creaminess. You might also use a dairy-free cheese. Another option is to add more veggies like bell peppers or artichokes for texture and flavor. Use a simple vinaigrette or tahini dressing to keep the taste fresh and bright. This salad is flexible with its ingredients. In the summer, try using fresh corn or zucchini. In the fall, roasted butternut squash adds sweetness. During winter, kale can replace spinach for a heartier touch. Always use what’s fresh and in season. This keeps the salad exciting and full of flavor. Each season brings new tastes to explore. To keep your lemon garlic orzo salad fresh, store it in an airtight container. Glass or plastic containers work well. Make sure the salad is completely cool before sealing. This helps prevent moisture buildup inside. Always keep the salad in the fridge. If you want to keep the feta cheese crumbled, store it separately to avoid sogginess. The salad stays fresh for about three to four days in the fridge. After this time, the quality may decline. You might notice the veggies losing their crunch. If you see any signs of spoilage, like an off smell or discoloration, it’s best to toss it. Always trust your senses! Reheating orzo salad is simple. However, I recommend serving it cold or at room temperature. If you prefer warmth, use a microwave. Heat it in short bursts, stirring in between. This helps it heat evenly. Avoid overheating, as it can make the salad mushy. Add a drizzle of olive oil or a splash of lemon juice after reheating to freshen the flavors. Yes, you can make this salad ahead of time. It tastes great chilled. Just store it in the fridge for up to 24 hours. The flavors mix well and get even better. If you need a substitute for orzo, try using quinoa or couscous. Both options work well and add a nice texture. You can also use small pasta shapes like ditalini or acini di pepe. To make this salad gluten-free, swap orzo for gluten-free pasta. There are many options available now. Quinoa is also a great choice. Just be sure to check your other ingredients, like broth or feta. This salad pairs well with grilled chicken or fish. It also goes nicely with roasted vegetables or a light soup. For a picnic, serve it alongside sandwiches or wraps for a tasty meal. In this blog post, we explored the perfect orzo salad. We covered essential and optional ingredients, along with substitutions. You learned step-by-step instructions for cooking, dressing, and assembling your salad. We discussed tips for perfecting your orzo and enhancing flavors. Variations allow for protein and dietary needs. Finally, proper storage and reheating advice ensure your salad stays fresh. Now, you're ready to create a delicious salad that fits your taste and lifestyle. Enjoy making it your own!

Lemon Garlic Orzo Salad

A refreshing salad featuring orzo pasta, fresh vegetables, and a zesty lemon-garlic dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 2 cups vegetable broth
  • 1/2 cup cherry tomatoes, halved
  • 1/2 unit cucumber, diced
  • 1/4 unit red onion, finely chopped
  • 1 cup baby spinach, tightly packed
  • 1/4 cup feta cheese, crumbled
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cloves garlic, finely minced
  • to taste salt and freshly cracked black pepper
  • to garnish fresh parsley, chopped

Instructions
 

  • In a medium saucepan, bring the vegetable broth to a vigorous boil. Carefully add the orzo pasta and cook according to the package directions, typically around 8-10 minutes until tender yet firm to the bite (al dente). Once cooked, drain the orzo in a colander and set aside to cool completely.
  • While the orzo is cooling, prepare the dressing. In a small mixing bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, minced garlic, along with a pinch of salt and a twist of freshly cracked pepper until well combined and emulsified.
  • In a large mixing bowl, combine the cooled orzo, halved cherry tomatoes, diced cucumber, finely chopped red onion, and tightly packed baby spinach. Stir gently to evenly distribute the ingredients without bruising the spinach.
  • Drizzle the prepared dressing over the salad mixture and toss gently until all the components are beautifully coated in the lemon-garlic dressing.
  • Carefully fold in the crumbled feta cheese, taking care not to break it into too small pieces. A light toss should suffice.
  • Taste the salad and adjust the seasoning with more salt or pepper as desired.
  • Just before serving, garnish the salad with a generous sprinkle of freshly chopped parsley to add an aromatic touch and vibrant color.

Notes

Serve in a vibrant bowl and garnish with parsley for added color.
Keyword garlic, lemon, orzo, salad, vegetarian