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Ina Garten Lemon Orzo Salad

Ina Garten Lemon Orzo Salad - recipe card
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This bright and refreshing lemon orzo salad, inspired by Ina Garten, combines tender orzo pasta with crisp cucumbers, juicy cherry tomatoes, briny feta cheese, and fresh dill, all tossed in a zesty lemon-olive oil dressing. Perfect for picnics, potlucks, or a light lunch, it comes together quickly and tastes even better after chilling.

Ingredients

Scale
  • 1 cup dried orzo pasta
  • Kosher salt, for pasta water and dressing
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil, for tossing
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup freshly squeezed lemon juice (from 2 large lemons)
  • 1 teaspoon kosher salt
  • 1 cup diced English cucumber (1/4-inch dice)
  • 1/2 cup finely diced red onion
  • 1 cup halved cherry tomatoes
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh dill
  • 2 scallions, thinly sliced (optional)

Instructions

  1. Fill a large pot with water, add a generous tablespoon of kosher salt, and bring to a rolling boil over high heat. The water should taste like the sea to properly season the pasta.
  2. Add the orzo and cook, stirring occasionally, until just al dente — tender with a slight firm bite — about 8 to 10 minutes. Avoid overcooking, as the orzo will continue to soften as it cools.
  3. Drain the orzo in a colander, then rinse thoroughly under cold running water to stop the cooking process and wash off excess starch. Shake off excess water, spread the orzo on a rimmed baking sheet in an even layer, drizzle with 1 tablespoon olive oil, and toss gently to coat. Let cool to room temperature, about 15 minutes.
  4. While the orzo cools, prepare the vegetables: dice the cucumber into 1/4-inch pieces, finely dice the red onion, halve the cherry tomatoes, and chop the fresh dill. Crumble the feta if not already crumbled.
  5. In a small bowl or liquid measuring cup, whisk together the 1/3 cup olive oil, lemon juice, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until well combined and slightly emulsified.
  6. Transfer the cooled orzo to a large mixing bowl. Add the cucumber, red onion, cherry tomatoes, feta, dill, and scallions (if using). Toss gently to distribute the ingredients evenly.
  7. Pour the lemon dressing over the salad and fold with a rubber spatula or large spoon until all ingredients are thoroughly coated. Be gentle to avoid breaking the orzo and mashing the tomatoes.
  8. Taste the salad and adjust the seasoning, adding more salt, pepper, or a squeeze of lemon juice as needed. The flavors will mellow as it chills, so season a bit assertively.
  9. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly. For best results, chill for 1-2 hours, but it can be made up to 1 day ahead.
  10. Before serving, remove from the refrigerator, toss again, and taste once more — the cold can mute flavors, so an extra pinch of salt or splash of lemon may be needed. Garnish with additional dill and a sprinkle of feta, and serve chilled or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad tastes even better the next day. Do not freeze, as the texture of the vegetables and orzo will become mushy upon thawing. To refresh, let it sit at room temperature for 15 minutes, then toss with a drizzle of olive oil and a splash of lemon juice to revive the flavors.

Nutrition

Keywords: lemon orzo salad, Ina Garten lemon orzo salad, orzo salad recipe, Mediterranean pasta salad, lemon herb orzo, summer side dish, feta and orzo, cold pasta salad, easy salad recipe, make-ahead salad, dill orzo salad, picnic salad

Find it online: https://inagartencooks.com/ina-garten-lemon-orzo-salad/