A refreshing and vibrant orzo salad with a zesty lemon dressing, perfect for a light lunch or side dish.
Cook the orzo in boiling salted water until al dente.
Stir the orzo occasionally to prevent it from sticking together.
Drain the orzo and rinse it under cold water to cool. Let it drain completely.
Ensure the orzo is well-drained to avoid a watery salad.
Slice the zucchini into thin rounds or half-moons.
Use a mandoline slicer for uniform slices.
Chop the parsley and mint finely.
Roll the herbs into a tight bundle before chopping for easier handling.
Combine the orzo, zucchini, parsley, and mint in a large mixing bowl.
Toss gently to avoid bruising the herbs.
Juice the lemon and whisk it together with olive oil, salt, and pepper in a small bowl.
Taste the dressing and adjust the seasoning as needed.
Pour the dressing over the salad and toss to combine.
Let the salad sit for a few minutes to allow the flavors to meld.
Serve the salad chilled or at room temperature.
Garnish with additional herbs or lemon zest for a vibrant presentation.
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