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Fresh Lemon Herb Orzo Salad with Whipped Feta and Arugula

Fresh Lemon Herb Orzo Salad - featured image
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A bright and refreshing summer salad featuring tender orzo pasta, peppery arugula, fresh herbs, and creamy whipped feta with a zesty lemon dressing. Perfect for quick meals, gatherings, and light yet satisfying dishes.

Ingredients

Scale
  • 1 ½ cups (about 270g) orzo pasta, uncooked
  • Juice and zest of 1 large lemon
  • ¼ cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 3 cups loosely packed arugula
  • 6 ounces (170g) feta cheese, crumbled
  • ½ cup (120ml) plain full-fat Greek yogurt
  • 3 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • Salt and pepper, to taste
  • Red pepper flakes, optional pinch

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 ½ cups (270g) of orzo and cook for 8–10 minutes, until al dente. Drain in a fine-mesh sieve and rinse briefly under cold water to stop the cooking process. Set aside to cool for about 10 minutes.
  2. In a food processor, combine 6 ounces (170g) crumbled feta, ½ cup (120ml) Greek yogurt, 1 minced garlic clove, and 1 tablespoon olive oil. Pulse until smooth and fluffy, scraping down the sides as needed. Add a teaspoon of water or more olive oil if needed to loosen the texture.
  3. In a small bowl, whisk together the juice and zest of 1 large lemon, 2 tablespoons olive oil, a pinch of salt, and freshly ground black pepper. Add red pepper flakes if using.
  4. Roughly chop ¼ cup parsley and 2 tablespoons fresh mint. Wash and dry 3 cups arugula thoroughly.
  5. In a large mixing bowl, combine the cooled orzo, chopped herbs, and arugula. Drizzle the lemon dressing over the mixture and toss gently but thoroughly until evenly coated.
  6. Dollop the whipped feta over the salad and either fold it in lightly or serve on top as a creamy accent. Adjust seasoning with more salt, pepper, or lemon if desired.
  7. Serve immediately or refrigerate for 30 minutes to let flavors meld. The salad holds well for up to 24 hours.

Notes

Do not overcook the orzo as it will soften further when tossed with dressing. Dry arugula well to avoid sogginess. Whipping feta with yogurt and olive oil creates a creamy, airy texture. Fresh lemon juice is preferred for best flavor. Salad can be served immediately or chilled for better flavor melding. Leftovers keep well for up to 2 days refrigerated. Avoid microwaving to preserve texture.

Nutrition

Keywords: orzo salad, lemon herb salad, whipped feta, arugula salad, summer salad, easy pasta salad, fresh herbs, healthy side dish

Find it online: https://wigglebite.com/fresh-lemon-herb-orzo-salad-recipe-with-whipped-feta-and-arugula-easy-and-perfect-for-summer/