Tips for the Best Summer Orzo Salad
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Rinse orzo under cold water to stop cooking and prevent clumping.
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Sauté or grill veggies for extra depth of flavour.
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Use high-quality olive oil for your vinaigrette.
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Add herbs just before serving for max freshness.
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Let the salad chill for at least 20 minutes so flavours meld.
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Swap in quinoa or couscous for a fun variation.
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Add chopped nuts like pistachios for crunch.
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Store dressing separately if making ahead.
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Crumbled goat cheese also works beautifully.
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Serve in chilled bowls on hot days for extra cool factor.
Serve It With Suggestions
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Grilled lemon chicken
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Chilled sparkling water or rosé
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Hummus and pita chips
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Stuffed grape leaves
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Grilled shrimp skewers
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Cucumber yogurt dip (tzatziki)
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Watermelon and feta salad
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Roasted chickpeas
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A fresh green salad with mint
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Crusty baguette or flatbread
FAQ's
Q: Can I make this salad ahead of time?
A: Yes — it stores well in the fridge for 2–3 days.
Q: Is this served hot or cold?
A: It’s best served cold or at room temperature.
Q: Can I add meat to this dish?
A: Absolutely — grilled chicken, shrimp, or tuna all pair well.
Q: Is this recipe vegan?
A: As written, no — but you can omit the feta or use a plant-based version.
Q: Can I use a different pasta shape?
A: Yes — small pasta like couscous, ditalini, or even quinoa works well.
Q: How do I prevent the orzo from sticking?
A: Rinse under cold water and toss with a touch of olive oil.
Q: Can I freeze it?
A: No — the vegetables and pasta don’t thaw well for texture.
Q: Can I add beans or legumes?
A: Yes — chickpeas or cannellini beans make great protein add-ins.
Q: Does the lemon vinaigrette keep well?
A: Yes — store it in the fridge for up to 5 days in a sealed jar.
Q: Can I use dried herbs?
A: Fresh is best, but dried can work in a pinch (use less).
