Zesty Lemon Parmesan Orzo Salad

$- 1 cup orzo pasta - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 1/2 cucumber, diced - 1/3 cup red onion, finely chopped - 1/2 cup grated Parmesan cheese - 1/4 cup fresh parsley, chopped - 1/4 cup olive oil - 2 tablespoons lemon juice - Zest of 1 lemon - Salt and pepper to taste The base of this salad starts with orzo pasta. It cooks quickly and gives a nice texture. I use vegetable broth instead of water for richer flavor. The cherry tomatoes add sweetness, while cucumber brings crunch. Red onion gives a little bite. Parmesan cheese is key. It adds creaminess and umami. Fresh parsley brightens the dish with color and flavor. Olive oil acts as the dressing base, while lemon juice and zest provide a zesty kick. You can adjust salt and pepper to your taste. It's all about balance. This salad is fresh, light, and perfect for any meal. Enjoy mixing these simple, bright ingredients! - Additional parsley - Extra Parmesan cheese Adding extra parsley or cheese on top makes the dish pop. It looks nice and adds more flavor. Plus, it makes a great presentation. {{ingredient_image_1}} To start, you need to boil the vegetable broth. Pour two cups of broth into a medium pot. Bring it to a rolling boil over medium heat. Once it boils, add one cup of orzo pasta. Cook the orzo according to the package instructions. I usually aim for it to be al dente, which takes about 8 to 10 minutes. After cooking, drain the orzo and set it aside to cool. Make sure it cools down completely before mixing it with other ingredients. In a large mixing bowl, combine the cooled orzo with colorful veggies. Add one cup of halved cherry tomatoes, half a diced cucumber, one-third cup of finely chopped red onion, and one-quarter cup of chopped fresh parsley. Stir gently to mix everything well. Next, you’ll prepare the dressing. In a small bowl, whisk together a quarter cup of olive oil, two tablespoons of lemon juice, the zest of one lemon, and salt and pepper to taste. Pour the dressing over the salad and toss gently to coat all the ingredients. For the best flavor, let the salad sit in the refrigerator for at least 30 minutes before serving. This helps all the flavors blend nicely. When serving, I recommend using a large bowl or individual plates. Garnish with extra parsley and a sprinkle of grated Parmesan for a nice touch. Serve it cool or at room temperature for a refreshing experience. To make sure your orzo is al dente, follow the package instructions. Usually, it takes about 8-10 minutes. Test it a minute or two before the time is up. It should be firm but not hard. Once cooked, drain it quickly. Cooling the orzo is key. Rinse it under cold water. This stops the cooking and keeps it from getting mushy. You can boost flavor by adding spices or fresh herbs. Try basil, dill, or even a pinch of red pepper flakes. They add depth and make the dish pop. For more zing, adjust the lemon. If you want it tart, add a little more lemon juice. Taste as you go, and make it yours. To serve the orzo salad nicely, use a large bowl or individual plates. A big bowl lets everyone scoop their own. If you use plates, it looks fancy. Garnish with extra parsley and a sprinkle of Parmesan cheese. This adds color and makes the dish more inviting. Enjoy your beautiful creation! Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh cherry tomatoes and parsley. They enhance the salad's overall taste and appearance. Chill Before Serving: Allowing the salad to sit in the refrigerator for at least 30 minutes lets the flavors meld together, making it even more delicious. Experiment with Add-ins: Feel free to customize your salad by adding ingredients like olives, bell peppers, or even grilled chicken for added protein and flavor. Adjust the Dressing: If you prefer a tangier taste, increase the lemon juice slightly. Always taste and adjust seasoning to suit your palate. {{image_2}} You can make this salad even better by adding protein. Grilled chicken or shrimp pairs well with the fresh flavors. Simply slice the cooked chicken or shrimp and mix it in. If you want a vegetarian option, use chickpeas. They add protein and a nice texture without meat. You can use one cup of chickpeas for a hearty meal. Feel free to switch up the veggies in this salad. Seasonal vegetables like bell peppers, zucchini, or spinach can add color and flavor. Adjust the amount of each veggie to suit your taste. If you love cucumbers, add more! The key is to create a mix that you enjoy. To change the flavor, try adding different herbs like basil or dill. Fresh herbs can really brighten the dish. You can also substitute vinegar for lemon juice. A splash of balsamic vinegar gives a sweet touch. Experiment to find what you love best! To store your Lemon Parmesan Orzo Salad, place it in an airtight container. This helps keep it fresh and tasty. If you store it well, it will last about three to four days in the fridge. Before serving, give it a good stir. The flavors blend nicely after resting. If it seems dry, add a little olive oil or lemon juice to freshen it up. Can you freeze orzo salad? Yes, but it may change texture. To freeze, place the salad in a freezer-safe container. Leave space at the top since it expands when frozen. It’s best to eat it within one month for the best taste. When you’re ready to eat, thaw it in the fridge overnight. Once thawed, stir it well and taste. You may need to add more lemon juice or olive oil to revive the flavors. Lemon Parmesan Orzo Salad stays fresh for about three to five days in the fridge. To keep it tasty, store it in an airtight container. Make sure to check for any signs of spoilage, like an off smell or discoloration. If you notice any changes, it’s best to toss it. Yes, you can make this salad ahead of time! I often prepare it a day in advance. This allows the flavors to blend nicely. If you choose to do this, cover it and chill it in the fridge. Just remember to add the cheese right before serving for the best texture. If you can’t find orzo, other grains work well. Try using quinoa or couscous for a different texture. You can also use small pasta shapes like ditalini or acini di pepe. These options keep the salad light and fresh, just like the orzo. This blog post covered a delightful Lemon Parmesan Orzo Salad. We explored essential ingredients, instructions, tips, variations, and storage information. You can enjoy this salad fresh or adjust it to your taste. Remember to keep it colorful and flavorful with your chosen veggies. Don’t hesitate to experiment with different proteins or dressings. This dish is not just a meal; it’s versatile and easy. Enjoy trying these tips and making your orzo salad shine in every bite.$

A refreshing salad featuring orzo pasta, cherry tomatoes, cucumber, and a zesty lemon dressing.

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Prep Time 10

Cook Time 10

Total Time 40

Course Salad

Cuisine Mediterranean

Servings 4

Calories 250 kcal

Ingredients

1 cup orzo pasta
2 cups vegetable broth
1 cup cherry tomatoes, halved
1 2 cucumber, diced
1 3 cup red onion, finely chopped
1 2 cup grated Parmesan cheese
1 4 cup fresh parsley, chopped
1 4 cup olive oil
2 tablespoons lemon juice
1 zest of 1 lemon
to taste salt and pepper

Instructions

In a medium pot, bring vegetable broth to a boil. Add the orzo pasta and cook according to package instructions until al dente. Drain and set aside to cool.
In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, and chopped parsley.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until well combined.
Pour the dressing over the orzo salad mixture and toss gently to coat all the ingredients evenly.
Add the grated Parmesan cheese and gently fold it into the salad, ensuring it’s well distributed.
Taste and adjust seasoning with additional salt and pepper if necessary.
For best flavor, let the salad sit for at least 30 minutes in the refrigerator before serving.

Notes

For best flavor, let the salad sit for at least 30 minutes in the refrigerator before serving.

Keyword lemon, orzo, parmesan, salad, vegetarian