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–+ servings
A vibrant bowl of lemony orzo salad with halved cherry tomatoes, shredded carrots, and fresh greens.

Lemony Orzo Salad With Fresh Veggies

A refreshing orzo salad packed with fresh vegetables and a bright lemon dressing. Perfect for summer meals.
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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
  • 1 pound orzo pasta
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup bell pepper diced
  • 1/2 cup red onion finely chopped
  • 1/2 cup fresh parsley chopped
For the Dressing
  • 1/4 cup olive oil
  • 1/4 cup lemon juice freshly squeezed
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Small bowl
  • Whisk

Method
 

  1. Cook the orzo pasta according to package directions. Drain and rinse with cold water.
  2. In a large mixing bowl, combine the cooked orzo, cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
  3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper.
  4. Pour the dressing over the orzo and vegetable mixture. 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 Kalamata olives, feta cheese, or chopped artichoke hearts. This salad is best served chilled.

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