Description
A bright, lemony side dish featuring orzo, fresh herbs, and a zesty lemon-olive oil dressing, perfect for any meal.
Ingredients
Scale
- 12 ounces orzo
- 4 quarts heavily salted water
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 small garlic clove, minced
- 1/2 teaspoon flaky salt
- 1/4 teaspoon black pepper
- 1/3 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 1/4 cup crumbled feta (optional)
- 1 tablespoon butter (optional for richer variation)
Instructions
- Boil the orzo in heavily salted water until al dente, about 8–10 minutes.
- While the orzo cooks, whisk together olive oil, lemon juice, lemon zest, garlic, salt, and pepper.
- Drain the orzo, reserving 1/4 cup hot pasta water.
- Return the orzo to the pot, add the dressing and reserved water.
- Fold in chopped parsley, dill, and feta if using.
- Serve warm, room temperature, or chilled.
Notes
For a protein-rich meal, add roasted shrimp, chickpeas, or shredded rotisserie chicken. This dish can also be customized with seasonal vegetables.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 5mg