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–+ servings

Lemon Orzo Salad

A refreshing and zesty salad featuring orzo pasta, fresh vegetables, and a tangy lemon dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Vegetables
  • 1 cup orzo pasta uncooked
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red onion finely chopped
  • 1/4 cup fresh parsley chopped
  • 1/4 cup feta cheese crumbled
Dressing
  • 1/4 cup olive oil extra virgin
  • 2 tablespoons lemon juice freshly squeezed
  • 1 teaspoon lemon zest
  • 1 teaspoon honey optional
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper to taste

Method
 

Cook the Orzo
  1. Bring a pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, about 8-10 minutes.
  2. Drain the orzo and rinse under cold water to stop the cooking process. Set aside.
Prepare the Dressing
  1. In a mixing bowl, whisk together the olive oil, lemon juice, lemon zest, honey, salt, and black pepper until well combined.
Combine Salad Ingredients
  1. In a large mixing bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, parsley, and feta cheese.
  2. Pour the dressing over the salad and toss gently to combine.
Serve
  1. Chill the salad in the refrigerator for at least 10 minutes before serving to allow flavors to meld.
  2. Serve cold or at room temperature.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gFiber: 2gSugar: 2g

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 3 days. Add grilled chicken or shrimp for a protein boost.

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