ina garten roast chicken and lemon orzo ina garten lemon orzo salad

Okay, friends, let’s talk about a salad. Not just any salad, but a bright, zesty, and utterly delightful Lemon Orzo Salad. It’s the kind of dish that makes you feel like you’re dining al fresco in the Italian countryside, even if you’re just sitting on your patio. This recipe is perfect for a light lunch, a side dish at a barbecue, or even a potluck contribution. It’s incredibly versatile and always a crowd-pleaser.

Ina Garten Lemon Orzo Salad

This salad is all about fresh, vibrant flavors. The combination of the tender orzo pasta with the bright lemon dressing, the salty feta cheese, and the crunchy pine nuts is just *chef’s kiss*. It’s easy to make ahead of time, which makes it perfect for entertaining, and it actually gets better as it sits and the flavors meld together. Trust me, you’ll want to make this one again and again.

So, let’s get cooking! Here’s what you’ll need:

Ingredients:

• 1 pound orzo pasta
• 1/2 cup freshly squeezed lemon juice (from about 3-4 lemons)
• 1/4 cup extra virgin olive oil
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh mint
• 1 teaspoon lemon zest
• 1/2 teaspoon red pepper flakes (optional, for a little kick)
• Salt and freshly ground black pepper to taste
• 1 cup crumbled feta cheese
• 1/2 cup toasted pine nuts
• 1/4 cup chopped scallions (green parts only)

Instructions:

1. Cook the orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process. This prevents the orzo from becoming mushy.
2. Make the dressing: In a large bowl, whisk together the lemon juice, olive oil, dill, mint, lemon zest, and red pepper flakes (if using). Season with salt and pepper to taste. Don’t be afraid to be generous with the seasoning; it really makes the flavors pop.
3. Combine everything: Add the cooked orzo to the bowl with the dressing and toss to coat. Gently fold in the feta cheese, toasted pine nuts, and scallions. Be careful not to overmix, or the feta will crumble too much.
4. Chill and serve: Cover the bowl and refrigerate for at least 30 minutes, or up to several hours, to allow the flavors to meld. Before serving, give the salad another gentle toss. Taste and adjust seasonings as needed. You might need a little more lemon juice or salt.
5. Enjoy! This salad is delicious served cold or at room temperature. It’s perfect on its own or as a side dish with grilled chicken, fish, or vegetables. Garnish with extra feta cheese and pine nuts, if desired.

Isn’t that easy? I love how adaptable this recipe is. You can easily add other vegetables like chopped cucumber, bell peppers, or cherry tomatoes. And if you’re not a fan of feta, goat cheese or even some shaved parmesan would be lovely substitutes. The possibilities are endless! So go ahead, give it a try and let me know what you think! Bon appétit!

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Ina Garten Lemon Orzo Salad - Ina Garten Eats

inagarteneats.comIna Garten Lemon Orzo Salad - Ina Garten Eats

Ina garten lemon orzo salad. ina garten lemon orzo salad