Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sunshine Orzo Medley with Lemon-Herb Kiss

Enjoy this vibrant pasta salad, brimming with fresh vegetables and fragrant herbs. A sun-kissed lemon dressing makes every bite truly refreshing!

  • Total Time25 minutes
  • Yield6 servings 1x

Ingredients

Scale

Pantry

  • 10 oz approx. 280 g orzo pasta
  • Coarse sea salt

Produce

  • ⅔ pint approx. 220 g grape tomatoes, halved or quartered
  • ⅔ of a medium English cucumber (approx. 8 oz / 225 g, diced)
  • ¼ cup approx. 40 g red onion, finely chopped
  • ¼ cup mixed fresh basil and mint (roughly chopped)
  • 1 medium lemon (for zest and approx. 3 tbsp / 45 ml juice)

Liquids

  • ¼ cup 60 ml extra virgin olive oil
  • 1 ⅓ tbsp 20 ml red wine vinegar
  • Seasonings
  • 1 tsp sumac
  • ⅔ tsp coarse sea salt (for dressing, or to taste)
  • ⅓ tsp freshly ground black pepper (or to taste)

Instructions

  1. Craft the Citrus Vinaigrette: In the small jar, combine the zest of the whole lemon and its juice (approximately 3 tablespoons / 45 ml). Add the extra virgin olive oil, red wine vinegar, sumac, ⅔ teaspoon coarse sea salt, and ⅓ teaspoon freshly ground black pepper. Seal the jar tightly and shake vigorously for about 30 seconds, or until the mixture is well-combined and slightly thickened (emulsified). Set aside to allow the flavors to meld while you prepare the other components.
  2. Prepare the Garden Medley: Rinse the grape tomatoes and cut them into halves; if they are large, quarter them. Dice the English cucumber into bite-sized pieces (about ½-inch / 1.25 cm); if it has large seeds, you may wish to scoop them out first. Finely chop the red onion. Roughly chop the mixed fresh basil and mint leaves. Place all prepared vegetables and herbs into the spacious salad bowl.
  3. Boil the Orzo: Fill the pasta pot or stockpot with at least 4 quarts (approx. 3.8 liters) of water. Adding a generous amount of water helps the orzo cook evenly and prevents sticking. Add 1 tablespoon of coarse sea salt to the water and bring it to a vigorous, rolling boil over high heat. Pour in the orzo pasta and stir for the first minute to prevent clumping. Continue to cook, stirring occasionally, for 8-10 minutes, or until the orzo is ‘al dente’ – tender through but still offering a slight resistance to the bite.
  4. Refresh the Orzo: Once cooked, immediately drain the orzo through the colander. Rinse the pasta thoroughly under cool running water for at least 30 seconds. This action stops the cooking process and washes away excess starch, which helps keep the orzo grains separate. Shake the colander well to remove as much residual water as possible.
  5. Combine and Toss: Add the cooled and drained orzo to the spacious salad bowl containing the prepared vegetables and herbs. Give the citrus vinaigrette another quick shake and pour it over the salad ingredients. Gently toss everything together with large spoons or salad tossers until all the components are evenly coated with the glistening dressing.
  6. Rest and Serve: For the flavors to fully marry, cover the salad and let it rest at room temperature for 10-15 minutes, or if you prefer a chilled salad, refrigerate for at least 30 minutes before serving. Just before presenting, taste the salad and adjust with a little more salt or pepper if desired.

Notes

  • Storage Savvy: Leftover orzo salad can be stored in an airtight container in the refrigerator for up to 2 days. The orzo may absorb more dressing over time; you can refresh it with an extra squeeze of lemon juice or a fine drizzle of olive oil before serving again.
  • Creative Customizations: Feel free to incorporate other Mediterranean delights! Crumbled feta cheese adds a wonderful salty tang, Kalamata olives bring a briny depth, or try adding a handful of toasted pine nuts for a delightful crunch. Artichoke hearts or roasted red peppers would also be delicious additions.
  • Troubleshooting Tips: If your orzo seems a bit sticky even after rinsing, toss it with a teaspoon of olive oil before combining it with the other salad ingredients. To prevent a watery salad, ensure your cucumber is well-drained after dicing, especially if it’s a particularly juicy variety.

Nutrition Facts (per serving): Calories: 268 kcal | Total Fat: 10 g (Saturated Fat: 1.5 g) | Total Carbs: 38.3 g (Fiber: 3.1 g, Sugars: 4 g) | Protein: 6.7 g | Sodium: 263 mg | Cholesterol: 0 mg | Potassium: 244 mg

These values are approximate and may vary based on ingredients and preparation.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Cuisine: Mediterranean

Nutrition

  • Calories: 268

Find it online: https://cosmoglamor.com/2025/06/02/a-bowl-full-of-sunshine-my-go-to-orzo-medley-with-a-lemon-herb-kiss/