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As the sun shines and temperatures rise, the desire for light, refreshing meals becomes paramount. Enter the Zesty Chilled Lemon Orzo Bowl—a vibrant and satisfying dish that perfectly marries the bright zing of lemon with the wholesome heartiness of orzo pasta. This delightful recipe is not just a feast for the eyes but also a harmonious blend of fresh vegetables, zesty herbs, and tangy dressing that evokes the essence of summer dining. Whether you are looking for a light lunch, a side dish for a backyard barbecue, or a centerpiece for a picnic, this orzo bowl has got you covered.

Chilled Lemon Orzo Bowl

Discover the perfect summer dish with the Zesty Chilled Lemon Orzo Bowl. This vibrant meal combines the tangy zest of lemon with hearty orzo pasta, fresh vegetables, and aromatic herbs. Ideal for a light lunch, a side at barbecues, or a picnic centerpiece, this bowl is not only colorful and refreshing but also packed with nutrients. Learn how to prepare this delightful dish and impress friends and family with its delightful flavors and beautiful presentation.
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Ingredients
  

1 cup orzo pasta

2 tablespoons extra-virgin olive oil

Zest of 1 large lemon

Juice of 1 large lemon (approximately 3 tablespoons)

1 teaspoon honey or agave syrup

1/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1 cup cherry tomatoes, halved

1 cup cucumber, diced into small cubes

1 bell pepper (any color), diced

1/2 cup red onion, finely chopped

1/2 cup feta cheese, crumbled (optional)

1/4 cup fresh parsley, finely chopped

1/4 cup fresh mint leaves, finely chopped

Lemon wedges for garnish

Instructions
 

Cook the Orzo: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Once boiling, add the orzo and cook according to the package instructions until al dente. After cooking, drain the orzo in a colander and rinse it under cold water to halt the cooking process. Allow it to cool completely and set aside.

    Prepare the Dressing: In a medium-sized mixing bowl, combine the extra-virgin olive oil, lemon zest, lemon juice, honey (or agave syrup), sea salt, and freshly ground black pepper. Whisk these ingredients vigorously until they are well blended and emulsified.

      Combine Ingredients: In a large mixing bowl, combine the cooled orzo, halved cherry tomatoes, diced cucumber, diced bell pepper, and finely chopped red onion. Drizzle the prepared dressing over the mixture and gently toss everything together until all the ingredients are evenly coated with the dressing.

        Add Cheese and Herbs: If you choose to use feta cheese, gently fold it into the orzo mixture. Add in the finely chopped fresh parsley and mint, tossing lightly to incorporate the herbs throughout the salad. Taste the salad and adjust the seasoning if necessary.

          Chill: Cover the mixing bowl with plastic wrap or a tight-fitting lid. Place the orzo bowl in the refrigerator and allow it to chill for at least 30 minutes. This chilling time will enhance the flavor profiles as they meld together.

            Serve: Once chilled, serve the orzo salad in individual bowls or a large serving platter. Garnish each serving with fresh lemon wedges and additional sprigs of mint or parsley as desired for a pop of color.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings