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The Zesty Lemon Dill Orzo Salad is a vibrant and refreshing dish that perfectly encapsulates the essence of summer. This salad combines the delicate texture of orzo pasta with zesty flavors, making it an ideal choice for picnics, barbecues, or a light meal on a warm day. Not only does it delight the palate with its bright citrus notes and fresh herbs, but it also serves as a versatile side dish that can complement a variety of main courses or stand alone as a satisfying vegetarian option.

Zesty Lemon Dill Orzo Salad

Discover the refreshing Zesty Lemon Dill Orzo Salad, a colorful dish perfect for summer gatherings and light meals. This delightful salad combines tender orzo pasta with fresh vegetables like cherry tomatoes, cucumbers, and red bell peppers, all enhanced by aromatic dill and creamy feta. A zesty lemon dressing ties it together, creating a burst of flavor with every bite. Whether as a side or a vegetarian main, this salad is versatile and nutritious, making it a must-try for anyone's recipe collection.
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Ingredients
  

1 cup orzo pasta

2 cups vegetable broth (to infuse flavor)

1 cup cherry tomatoes, halved

1 medium cucumber, diced

½ red bell pepper, diced

¼ cup red onion, finely chopped

¼ cup fresh dill, chopped

½ cup feta cheese, crumbled

¼ cup black or kalamata olives, pitted and sliced

¼ cup extra virgin olive oil

Juice of 1 large lemon

Zest of 1 lemon

Salt and pepper, to taste

Instructions
 

Cook the Orzo: In a medium saucepan, bring 2 cups of vegetable broth to a rolling boil over medium heat. Add 1 cup of orzo pasta and cook according to the package instructions, typically about 8-10 minutes, until the pasta is tender but still has a slight bite (al dente). Once cooked, drain the orzo and immediately rinse it under cold water to stop the cooking process and cool it down.

    Prepare the Dressing: In a small mixing bowl, combine ¼ cup of extra virgin olive oil, the juice of 1 large lemon, the zest of 1 lemon, and a generous pinch of salt and pepper. Whisk these ingredients together until they are thoroughly mixed and emulsified.

      Combine the Vegetables: In a large mixing bowl, place the cooled orzo, halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, and sliced olives. Gently toss all the vegetables together to ensure they are evenly distributed.

        Add Herbs and Cheese: Carefully fold in ¼ cup of chopped fresh dill and ½ cup of crumbled feta cheese into the orzo and vegetable mixture. Be gentle to keep the feta intact as much as possible, adding delightful bursts of flavor to each bite.

          Dress the Salad: Drizzle the prepared lemon dressing over the orzo salad. Using a large spoon or spatula, toss all the ingredients together gently until every component is well-coated with the dressing.

            Chill and Serve: Cover the salad with plastic wrap or a lid, and place it in the refrigerator to chill for at least 30 minutes. This allows the flavors to meld beautifully. When ready to serve, enjoy the salad chilled or at room temperature.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                - Presentation Tips: Serve the salad in a large, shallow bowl, garnished with additional fresh dill and a sprinkle of extra feta on top for a vibrant, appealing look. Add lemon wedges on the side for extra zest and decoration.