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To make this vibrant Lemon Garlic Orzo Salad, gather the following ingredients: - 1 cup orzo pasta - 2 cups vegetable broth (or water) - 1 cup cherry tomatoes, halved - 1 small cucumber, diced - 1/4 red onion, finely chopped - 1 bell pepper (any color), diced - 1/4 cup fresh parsley, finely chopped - 1/4 cup feta cheese, crumbled (optional) - 3 tablespoons extra virgin olive oil - Juice of 2 fresh lemons - 2 cloves garlic, minced - Salt and freshly ground black pepper to taste - 1/4 teaspoon red pepper flakes (optional) You can add extra flavors and textures with these options: - 1/2 cup olives, sliced - 1/2 cup cooked chickpeas for protein - A handful of arugula or spinach for more greens - A sprinkle of sunflower seeds for crunch To make preparation easy, use these tools: - A medium-sized pot for cooking orzo - A colander for draining pasta - A large mixing bowl for combining ingredients - A small bowl for whisking the dressing - A whisk or fork for mixing This recipe will help you create a fresh and flavorful dish. For the full experience, check the Full Recipe. Start by boiling two cups of vegetable broth or water in a medium pot. Once it boils, add one cup of orzo pasta. Cook the orzo for about 8-10 minutes until it is al dente. This means it should be firm but not hard. After cooking, drain the orzo in a colander. Set it aside to cool down completely. Cooling the pasta helps keep it from getting mushy in the salad. While the orzo cooks, let’s make the dressing. In a small bowl, mix three tablespoons of extra virgin olive oil, the juice of two fresh lemons, and two minced garlic cloves. Add a pinch of salt and black pepper. If you like some heat, throw in a bit of red pepper flakes. Whisk all these together until they blend well. This dressing is zesty and will bring your salad to life. In a large mixing bowl, combine one cup of halved cherry tomatoes, one small diced cucumber, one finely chopped red onion, and one diced bell pepper. This mix gives your salad bright colors and fresh tastes. Once the orzo is cool, add it to the veggie mix. Pour the dressing over everything and toss it gently. Ensure every bit is coated in that delicious dressing. Next, fold in a quarter cup of finely chopped parsley and a quarter cup of crumbled feta cheese if you want it. Taste the salad and adjust the seasoning with more salt or pepper if needed. For the best flavor, cover the salad and chill it in the fridge for at least 30 minutes. This lets all the flavors blend together. For the full recipe, check out the lemon garlic orzo salad section. To cook orzo well, start with boiling water or broth. Use two cups of liquid for every cup of orzo. Stir it gently to avoid clumping. Cook for about 8-10 minutes. Test it by tasting; it should be firm, not mushy. Drain it well and let it cool before mixing it with other ingredients. To boost the salad's flavor, use fresh ingredients. Fresh lemon juice gives a zesty kick. Garlic adds depth, so don’t skip it! For a spicy twist, try red pepper flakes. Fresh herbs like parsley brighten the dish. If you like cheese, crumble some feta on top. It adds creaminess and saltiness. For a stunning presentation, choose a big bowl or individual plates. Arrange the salad neatly. Top it with extra feta and a lemon wedge for a pop of color. You can also sprinkle some olives for added flavor and beauty. This makes your salad fun to eat and share! For the full recipe, check out the details above. Enjoy your vibrant and tasty Lemon Garlic Orzo Salad! {{image_4}} You can change the veggies in this salad based on what you have. In spring, add asparagus or peas for a fresh crunch. In summer, try zucchini or bell peppers for sweetness. Fall calls for roasted squash or Brussels sprouts. Each season brings new flavors, making your orzo salad fun and tasty. If you want to make this dish heartier, add protein. Grilled chicken or shrimp works well. For a plant-based option, try chickpeas or black beans. These options boost the meal and keep you full longer. You can also mix in sliced hard-boiled eggs for an extra layer of flavor. You can easily make this salad fit your diet. For a vegan version, skip the feta cheese. Use a plant-based cheese or just leave it out. To make it gluten-free, swap the orzo for gluten-free pasta. Quinoa also makes a great base and adds protein. Enjoy these options to keep everyone happy at your table. To keep your Lemon Garlic Orzo Salad fresh, place it in an airtight container. This step helps to lock in the flavors and moisture. Store it in the fridge for up to three days. Ensure the salad is fully cooled before sealing it. This will prevent condensation, which can make the salad soggy. Reheating is not always needed for this salad. If you prefer it warm, you can gently heat it in a pan over low heat. Add a splash of olive oil or a bit of water to keep it moist. Stir frequently to prevent sticking. Heat just until warm, not hot. This keeps the fresh flavors intact. - Orzo pasta: Uncooked orzo lasts for years in the pantry. Cooked orzo should be eaten within three days. - Fresh vegetables: Tomatoes and cucumbers last about four to five days in the fridge. Use them fresh for the best taste. - Feta cheese: Unopened feta can last up to six months; opened, it lasts about five days. Store it in brine for freshness. - Olive oil: Has a long shelf life when stored in a cool, dark place. Use it within a year for the best flavor. For the full recipe, check out the details above. Enjoy creating this fresh and flavorful dish! Orzo pasta is a small, rice-shaped pasta. It cooks quickly and is versatile. You can use orzo in salads, soups, and casseroles. It absorbs flavors well, making it perfect for dishes like Lemon Garlic Orzo Salad. The texture is smooth and delightful, which makes it great for both warm and cold meals. Yes, you can make this salad ahead of time! I recommend preparing it a few hours before serving. This allows the flavors to mix well. Simply cover the salad and place it in the fridge. Just remember to add fresh herbs or cheese just before serving for the best taste. You can customize this salad in many ways! Here are a few ideas: - Seasonal Veggies: Use veggies like bell peppers, zucchini, or even artichokes. - Protein Additions: Add grilled chicken, shrimp, or chickpeas for more protein. - Dietary Modifications: Make it vegan by skipping the feta cheese. Use quinoa for a gluten-free option. Feel free to experiment with flavors! The basic recipe is flexible and fun to modify. For the full recipe, be sure to check the previous sections! This blog post covered how to create a delicious Lemon Garlic Orzo Salad. We explored the complete ingredient list and optional items to enhance flavor. I provided simple steps for cooking orzo, preparing the dressing, and assembling your salad. You learned helpful tips for perfecting your dish and various ways to customize it. Lastly, I shared storage tips to keep your leftovers fresh. This salad is tasty, easy to make, and great for any occasion. Enjoy making it your own!

Lemon Garlic Orzo Salad

Elevate your meal with this zesty lemon garlic orzo salad that’s bursting with flavor! This refreshing dish combines tender orzo pasta, vibrant vegetables, and a tangy lemon-garlic dressing for the perfect summer side. Discover how easy it is to create a colorful salad that’s great for picnics, barbecues, or a light lunch. Click through for the full recipe and impress your guests with this deliciously simple dish!
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Ingredients
  

1 cup orzo pasta

2 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 small cucumber, diced

1/4 red onion, finely chopped

1 bell pepper (any color), diced

1/4 cup fresh parsley, finely chopped

1/4 cup feta cheese, crumbled (optional)

3 tablespoons extra virgin olive oil

Juice of 2 fresh lemons

2 cloves garlic, minced

Salt and freshly ground black pepper to taste

1/4 teaspoon red pepper flakes (optional)

Instructions
 

Begin by bringing the vegetable broth (or water) to a rolling boil in a medium-sized pot. Carefully add the orzo pasta and cook it according to the package instructions, typically about 8-10 minutes, until it reaches an al dente texture. Once cooked, drain the orzo in a colander and set it aside to cool down.

    While the orzo is cooking, prepare the flavor-packed dressing. In a small bowl, combine the olive oil, freshly squeezed lemon juice, minced garlic, and a pinch of salt and black pepper. If you enjoy a bit of heat, add the red pepper flakes. Whisk everything together until emulsified, and set the dressing aside.

      In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, finely chopped red onion, and diced bell pepper. This colorful mix will add vibrancy to your salad!

        Once the orzo has cooled, add it to the bowl with the fresh vegetable mixture. Drizzle the prepared dressing over the entire mixture and toss gently, ensuring all ingredients are evenly coated and well combined.

          Gently fold in the chopped parsley and crumbled feta cheese (if using) into the salad. Taste and adjust the seasoning with more salt and pepper if desired, ensuring your flavors are just right.

            To enhance the flavors even more, cover the salad and allow it to chill in the refrigerator for at least 30 minutes. This resting period will help all the tasty components meld together beautifully.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                - Presentation Tips: Choose a beautiful large bowl or individual serving plates to present your salad. For an eye-catching touch, garnish with extra crumbles of feta cheese and a lemon wedge on the side. Adding slices of olives not only amplifies flavor but also adds a delightful color contrast. Enjoy your refreshing salad!