Lemon Orzo Salad Ingredients: 1.5 cups orzo, uncooked 1/2 English cucumber, sliced and quartered 1 cup cherry tomatoes, halved (or quartered if large) 1/2 cup pitted Kalamata olives, halved 1/4 cup fresh parsley, minced 2 tbsp fresh basil, minced 2 tbsp fresh mint, minced 2 tbsp high-quality olive oil Zest and juice of 1 lemon Parmesan cheese shavings, for garnish Salt and pepper, to taste Directions: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, following package instructions. Drain and rinse with cold water, then transfer to a large mixing bowl. While the orzo cooks, prepare the vegetables and herbs by quartering the cucumber, halving the cherry tomatoes and olives, and mincing the fresh parsley, basil, and mint. Add the cucumber, tomatoes, olives, parsley, basil, mint, olive oil, lemon zest, and lemon juice to the mixing bowl with the orzo. Season with salt and pepper to taste, and mix well to combine. Transfer the salad to a serving dish, if desired. Top with shaved Parmesan cheese and serve immediately. Prep Time: 15 minutes Total Time: 15 minutes Kcal: 180 kcal per serving Servings: 6 servings The Lemon Orzo Salad combines zesty lemon, fresh herbs, and juicy tomatoes with tender orzo pasta for a refreshing and satisfying dish. With added textures from crisp cucumber and briny Kalamata olives, this salad offers a delightful balance of flavors that bring the essence of summer to your table. Ideal as a light meal or a side dish, this Lemon Orzo Salad is quick to make and full of fresh ingredients. Each bite is bursting with Mediterranean-inspired flavors, making it a perfect choice for gatherings, picnics, or everyday enjoyment.
