Orzo Salad with Lemon and Herbs

Name: Orzo Salad with Lemon and Herbs
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 300 g orzo; 1 cucumber; 200 g cherry tomatoes; 1 handful dill and parsley; 1 lemon; 3 tbsp olive oil; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Orzo Salad with Lemon and Herbs captures the essence of summer in a bowl, offering a refreshing escape from warmer days. This dish is a staple for those who seek light yet satisfying meals during the sweltering months, when heat lingers long after the sun has set. With origins in the practical need for a quick, cool dish, it speaks to those moments when the kitchen is a refuge from the blazing sun.

Expect a vibrant medley of flavors and textures: the orzo is tender yet distinct, the cucumber and cherry tomatoes burst with freshness, and the dill and parsley lend an aromatic lift. The lemon’s bright acidity and olive oil’s silky touch bind everything together, creating a harmonious and invigorating salad perfect for savoring at leisure.

Ingredients

300 gorzo
1cucumber
200 gcherry tomatoes
1 handfuldill and parsley
1lemon
3 tbspolive oil
to tastefine sea salt

Method

Fill a large pot with water and bring it to a boil over high heat. Add a generous amount of fine sea salt to the boiling water, then add 300 g of orzo. Stir occasionally to prevent sticking. Cook until the orzo is tender but still firm to the bite, which should be when the grains have plumped up and are no longer opaque.
Once the orzo is cooked, drain it in a colander and rinse briefly under cold running water to stop the cooking process and cool the pasta. This step helps to keep the orzo from clumping together. Shake off any excess water thoroughly.
Transfer the drained orzo to a large mixing bowl. Drizzle 3 tbsp of olive oil over the orzo and toss gently with a fork or spoon to coat each piece. This will ensure the orzo stays separate as it cools to room temperature.
While the orzo is cooling, prepare the vegetables. Dice 1 cucumber into small, bite-sized pieces and halve 200 g of cherry tomatoes. Finely chop a handful of dill and parsley, ensuring the herbs are evenly distributed for flavor.
Add the cucumber, cherry tomatoes, and chopped herbs to the bowl with the cooled orzo. Gently fold the vegetables into the pasta, taking care not to crush the tomatoes.
Juice 1 lemon and drizzle the juice over the orzo salad. Toss the salad gently to combine, ensuring the lemon juice is evenly mixed throughout the salad for a bright, fresh flavor.
Taste the salad and add fine sea salt to taste, mixing well after each addition to ensure even seasoning. Serve the orzo salad cool, allowing the flavors to meld together without being ice-cold.