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- 1 cup orzo pasta - 2 cups vegetable broth - 1 lemon, zested and juiced - 3 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/4 cup red onion, finely chopped - 1/4 cup fresh parsley, chopped - 1/4 cup feta cheese, crumbled (optional) - 3 tablespoons olive oil - Salt and pepper to taste - You can swap parsley for basil or mint for a fresh twist. - Try goat cheese or skip cheese for a lighter dish. - Use chicken broth or water if you lack vegetable broth. This recipe is flexible. It lets you use what you have on hand. The bright flavors come from fresh lemon and garlic. The veggies add color and crunch. You can even make it your own by mixing in different herbs or veggies. 1. First, bring 2 cups of vegetable broth to a boil in a medium saucepan. 2. Once boiling, add 1 cup of orzo pasta. Cook it for about 8-10 minutes. This will give you that perfect al dente texture. 3. After cooking, drain the orzo. Rinse it under cold water to stop the cooking process. Set the orzo aside. 1. In a large mixing bowl, whisk together the juice and zest of 1 lemon, 3 cloves of minced garlic, and 3 tablespoons of olive oil. 2. Add salt and pepper to taste. 3. Now, chop your veggies. Dice 1 cucumber, halve 1 cup of cherry tomatoes, and finely chop 1/4 cup of red onion. 4. Don't forget to chop 1/4 cup of fresh parsley as well. 1. Toss the dressing with the chopped vegetables in the bowl. Make sure everything is well mixed. 2. Gently fold in the cooked orzo and crumbled feta cheese, if you like. 3. For the best flavor, chill the salad in the fridge for at least 15 minutes before serving. - Pre-cooking orzo in advance: You can cook the orzo a day ahead. Just store it in the fridge. This saves time when you are ready to make the salad. - Quick chopping techniques: Use a sharp knife. Cut your veggies into small pieces quickly. This helps the salad mix well and look nice. - Adding spices or herbs: Fresh herbs like basil or mint can brighten the dish. A pinch of red pepper flakes adds a nice kick. - Using different types of vinegar: Try balsamic or apple cider vinegar for a twist. Each type gives a unique taste. - Serving suggestions and platter arrangements: Use a big bowl to serve the salad. A large platter can show off the colors. - Garnishing tips for visual appeal: Sprinkle more parsley on top before serving. Add lemon slices or extra cherry tomatoes for a pop of color. {{image_2}} You can easily change up this salad with seasonal ingredients. In summer, add fresh veggies like zucchini or bell peppers. These give a nice crunch and bright colors. In fall, consider roasted butternut squash or sweet potatoes. They add warmth and sweetness to the dish. Want to make your salad more filling? Add protein! Grilled chicken or shrimp works well. Just toss them in after cooking. For a vegetarian twist, try adding chickpeas or black beans. They provide great texture and protein without meat. If you want a vegan option, it’s simple! Just skip the feta cheese and use vegetable broth. This keeps the salad light and fresh. You can also add tofu for extra protein. It’s all about making it work for your diet. To keep your Minute Lemon Garlic Orzo Salad fresh, store it in the fridge. Use an airtight container. This helps keep the salad from drying out. Leftovers can last about 3 to 5 days. Make sure to let the salad cool before putting it in the fridge. This keeps the veggies crisp and tasty. Can you freeze orzo salad? It’s not the best idea. Freezing can change the texture of the orzo and veggies. If you must freeze it, use a freezer-safe container. To thaw, place it in the fridge overnight. Then, refresh the flavors with a splash of lemon juice and a drizzle of olive oil. You can also add fresh herbs to boost the taste. Enjoy your salad again, but know it won’t be as fresh as before! This salad stays fresh in the fridge for up to three days. Store it in an airtight container. The flavors will deepen as it sits, making it even tastier. Yes, you can prepare this salad a day in advance. To keep it fresh, add the dressing just before serving. This helps the veggies stay crisp. Chill the salad for at least 15 minutes before you serve it. This allows the flavors to mix well. You can pair this salad with grilled chicken or shrimp for protein. It also works well with a side of crusty bread. A light soup makes a great starter too. Add a glass of white wine, and you have a complete meal. This post gave you a clear guide for making lemon garlic orzo salad. You learned about the ingredients, cooking steps, and ways to enhance the dish. Remember, you can customize with different veggies or proteins to fit your taste. Proper storage keeps leftovers fresh. Enjoy mastering this easy salad for any meal or gathering. With these tips, you'll impress everyone with your skills. Keep experimenting to find your favorite versions!

Minute Lemon Garlic Orzo Salad

Looking for a refreshing and easy dish? Check out this zesty lemon garlic orzo salad that's perfect for any meal! With vibrant ingredients like cherry tomatoes, cucumber, and a hint of garlic, this salad is bursting with flavor. Ideal for potlucks or a light lunch, it takes just 25 minutes to prepare. Click through to explore the full recipe and impress your friends and family with this delightful dish!
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Ingredients
  

1 cup orzo pasta

2 cups vegetable broth

1 lemon, zested and juiced

3 cloves garlic, minced

1 cup cherry tomatoes, halved

1 cucumber, diced

1/4 cup red onion, finely chopped

1/4 cup fresh parsley, chopped

1/4 cup feta cheese, crumbled (optional)

3 tablespoons olive oil

Salt and pepper to taste

Instructions
 

In a medium saucepan, bring the vegetable broth to a boil. Add the orzo pasta and cook according to package instructions until al dente, about 8-10 minutes.

    Once cooked, drain the orzo and rinse under cold water to stop the cooking process. Set aside.

      In a large mixing bowl, whisk together the lemon juice, lemon zest, minced garlic, olive oil, salt, and pepper.

        Add the cherry tomatoes, cucumber, red onion, and parsley to the bowl with the dressing. Toss to combine.

          Gently fold in the cooked orzo and crumbled feta cheese (if using) until everything is well combined.

            Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.

              Chill the salad in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.

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