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To create a tasty lemon garlic orzo salad, use these main ingredients: - 1 cup orzo pasta - 2 cups vegetable broth - 1 lemon, zested and juiced - 3 cloves garlic, finely minced - 1 cup cherry tomatoes, halved - 1 medium cucumber, diced - 1/4 cup red onion, finely chopped - 1/4 cup fresh parsley, roughly chopped These ingredients give the salad a fresh and bright flavor. The orzo pasta serves as a hearty base, while the lemon and garlic add a zesty touch. For added depth, consider these optional ingredients: - 1/4 cup feta cheese, crumbled - Sliced olives - Diced bell peppers - Avocado chunks These add-ins can elevate your salad. Feta cheese provides creaminess, while olives add a salty kick. For the dressing, use these simple ingredients: - 3 tablespoons extra virgin olive oil - Salt and freshly cracked pepper to taste The olive oil blends well with the lemon juice and garlic. Adjust the salt and pepper to suit your taste. This dressing ties all the flavors together beautifully. Start by boiling 2 cups of vegetable broth. Use a medium saucepan. Once the broth is boiling, add 1 cup of orzo pasta. Cook it for about 8-10 minutes. You want the orzo to be al dente, which means it should be tender but still firm. After cooking, drain the orzo in a colander. Rinse it with cold water right away. This stops the cooking and keeps it from getting mushy. While the orzo cools, grab a large mixing bowl. In this bowl, whisk together the juice and zest of 1 lemon. Add 3 minced garlic cloves and 3 tablespoons of extra virgin olive oil. Don’t forget to add salt and freshly cracked pepper. Mix it well until all the ingredients blend together. The dressing should be smooth and flavorful. Add the halved cherry tomatoes, diced cucumber, finely chopped red onion, and chopped parsley to the dressing. Toss gently so the veggies get covered in that zesty mix. Next, add the cooled orzo. Fold it in carefully to mix everything well. If you like, sprinkle 1/4 cup of crumbled feta cheese on top. Lightly mix it in for added flavor. Taste the salad now. Adjust the seasoning if needed. If you want more zing, add more lemon juice or salt. Let the salad chill in the fridge for at least 15 minutes. This helps all the flavors blend together. When ready to serve, put the salad in a large bowl or individual plates. Garnish it with a sprig of fresh parsley and a lemon wedge for a pop of color. Enjoy your fresh and flavorful salad! To cook orzo well, start with a rolling boil. Use two cups of vegetable broth for one cup of orzo. Stir the pasta gently as it cooks, about 8-10 minutes. You want it al dente, which means it should be tender but have a slight bite. After cooking, drain the orzo and rinse it under cold water. This stops the cooking and keeps it from getting mushy. Let it cool before mixing it into your salad. To add more flavor, use fresh lemon juice and zest. The zest gives a bright taste, while the juice adds tartness. Minced garlic is key for a strong flavor. You can also toss in some chopped olives or bell peppers for extra crunch. If you want more depth, consider adding a splash of white wine vinegar. Fresh herbs like basil or mint can brighten up the salad, too. Sprinkle in some salt and pepper as you mix, tasting as you go to get it just right. Serving your salad well makes a big difference. Use a large, shallow bowl or individual plates to show off the colorful ingredients. A sprig of fresh parsley on top adds a nice touch. Place a lemon wedge on the side for a pop of color and freshness. If you use feta cheese, sprinkle it on top right before serving. This makes the dish look delicious and inviting, ensuring your guests will want to dig in! {{image_4}} This salad shines in its vegetarian form. You can enrich it by adding: - Chickpeas: These add protein and a nice texture. - Bell Peppers: For more crunch and sweetness. - Avocado: Creaminess that pairs well with lemon. - Spinach or Kale: Extra greens boost nutrition and flavor. You can mix and match any of these to fit your taste. If you need a gluten-free choice, look for gluten-free orzo. Many brands make it from rice or corn. You can also try quinoa or brown rice. Both offer great texture and flavor. These options keep the salad light and tasty while being safe for gluten-sensitive diets. Make this salad year-round by changing the veggies based on the season. In summer, add fresh corn and zucchini. In fall, try roasted sweet potatoes and apples. Winter can bring in roasted beets or citrus fruits. These swaps keep the salad fresh and exciting through every season. To keep your orzo salad fresh, store it in an airtight container. Make sure to remove as much air as possible. This will help to keep the flavors intact. If you have leftover feta cheese, store it separately to avoid sogginess. Your lemon garlic orzo salad stays good in the fridge for about 3 days. After that, the veggies may start to lose their crispness. Always check for any signs of spoilage before eating. If it smells off or looks strange, don’t risk it. You can enjoy this salad cold or warm. If you prefer to reheat it, do so gently. Place the salad in a microwave-safe dish and heat it for 30 seconds. Stir and check the temperature, then heat again if needed. Avoid overheating, as this can make the orzo mushy. Yes, you can make this salad ahead of time. It tastes even better after chilling. I suggest making it a few hours before you eat. Just keep it in the fridge. This lets the flavors mix nicely. If you make it the night before, the taste will deepen! You can add many vegetables to this salad. Try bell peppers for crunch. Spinach or arugula can add greens. You can also include shredded carrots for sweetness. Feel free to use what you love. Customize it to your taste! Yes, this recipe is great for meal prep. You can store it in containers for easy meals. It holds up well in the fridge for several days. Just remember to leave out the feta until you're ready to eat. This keeps it fresh and tasty! Absolutely! You can use other pasta shapes. Try small shells or ditalini for a similar bite. Even gluten-free pasta works well. Just cook it according to the package instructions. This recipe is flexible, so make it your own! You now know how to make a tasty lemon garlic orzo salad. The fresh ingredients mix perfectly, while the dressing adds a blast of flavor. You can customize the salad with extra veggies or swap in gluten-free options. Store leftovers for easy meals later. This dish is great for meal prep or a tasty side. I hope you enjoy creating this fresh and healthy salad!

Minute Lemon Garlic Orzo Salad

Elevate your meal with this refreshing Zesty Lemon Garlic Orzo Salad! Perfectly cooked orzo pasta is tossed with crisp vegetables and a tangy lemon garlic dressing, making it a vibrant addition to any table. Whether you're hosting a gathering or looking for a quick side dish, this recipe is quick and delightful. Click to explore the full recipe and impress your guests with this flavorful salad!
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Ingredients
  

1 cup orzo pasta

2 cups vegetable broth

1 lemon, zested and juiced

3 cloves garlic, finely minced

1 cup cherry tomatoes, halved

1 medium cucumber, diced

1/4 cup red onion, finely chopped

1/4 cup fresh parsley, roughly chopped

1/4 cup feta cheese, crumbled (optional)

3 tablespoons extra virgin olive oil

Salt and freshly cracked pepper to taste

Instructions
 

Begin by bringing the vegetable broth to a rolling boil in a medium saucepan. Once boiling, gently add the orzo pasta and cook according to package instructions, typically around 8-10 minutes, until the pasta is al dente—tender but still has a slight bite.

    Once cooked, carefully drain the orzo in a colander and rinse it under cold running water. This will halt the cooking process and prevent the pasta from becoming mushy. Set the orzo aside to cool slightly.

      While the orzo cools, prepare the dressing. In a large mixing bowl, whisk together the fresh lemon juice, lemon zest, minced garlic, olive oil, and a generous pinch of salt and pepper until well combined and emulsified.

        To the bowl with the dressing, add the halved cherry tomatoes, diced cucumber, finely chopped red onion, and chopped parsley. Toss gently to ensure all the vegetables are coated in the zesty dressing.

          Next, incorporate the cooled orzo into the vegetable mixture, folding gently to combine everything evenly. If you’re using feta cheese, sprinkle it on top and lightly mix to distribute it throughout the salad.

            Taste the salad and adjust the seasoning as needed, adding more salt, pepper, or lemon juice to suit your palate.

              Allow the salad to chill in the refrigerator for a minimum of 15 minutes before serving. This resting period helps the flavors meld beautifully, enhancing the overall taste.

                Prep Time, Total Time, Servings: 10 minutes | 25 minutes | Serves 4-6

                  - Presentation Tips: Serve the salad in a large, shallow bowl or individual plates, garnished with a sprig of fresh parsley on top and an extra lemon wedge on the side for a pop of color and freshness!