Description
Lemon orzo salad is a refreshing and vibrant dish that combines zesty citrus flavors with the comforting texture of orzo pasta. Ideal for summer picnics, backyard barbecues, or quick weeknight meals, this easy-to-make salad can be customized with your favorite veggies and proteins. Its bright colors and fresh aromas make it a delightful addition to any table, promising to elevate your dining experience with every bite.
Ingredients
Scale
- 1 cup orzo pasta
- 2 ripe lemons (juiced and zested)
- 1 cup cherry tomatoes (halved)
- 1 cucumber (diced)
- 1/4 red onion (thinly sliced)
- 1/2 cup feta cheese (crumbled)
- 1/4 cup fresh parsley (chopped)
- 3 tbsp extra virgin olive oil
- Salt & pepper to taste
Instructions
- Cook the orzo in a large pot of salted boiling water for about 8-10 minutes until al dente. Drain and rinse under cold water.
- While the orzo cools, dice the cherry tomatoes, peel and cube the cucumber, thinly slice the red onion, and chop the parsley.
- In a small bowl, whisk together lemon juice, olive oil, salt, pepper, and lemon zest.
- In a large mixing bowl, combine cooled orzo with chopped veggies, feta cheese, and parsley. Drizzle with dressing.
- Toss gently until well combined. Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg
Keywords: Feel free to add grilled chicken or chickpeas for extra protein. To make it vegan-friendly, omit feta cheese and add avocado instead.