Description
Lemon Orzo Salad is a vibrant and refreshing dish that combines tender orzo pasta with crisp vegetables, zesty lemon, and creamy feta cheese. Perfect for summer picnics or as a light dinner side, this salad is bursting with flavor and color. It’s easy to prepare, making it an ideal choice for busy weeknights or gatherings. Let the bright citrus notes invigorate your taste buds while the fresh herbs add depth to this delightful meal.
Ingredients
Scale
- 1 cup orzo pasta
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup crumbled feta cheese
- 3 tbsp extra virgin olive oil
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Cook the orzo in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water.
- While the orzo cooks, chop the cherry tomatoes and cucumber into bite-sized pieces.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper until emulsified.
- In a large bowl, combine the cooked orzo, chopped veggies, crumbled feta cheese, and herbs. Pour in the dressing and toss gently to coat.
- For enhanced flavor melding, refrigerate for about 30 minutes before serving.
- Serve chilled or at room temperature. Drizzle with additional olive oil if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 240
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg