Description
Simple to prep and so flavorful, this Lemon Orzo Salad is so quick to toss together and a perfect side dish for any meal. Loaded with fresh herbs, cucumbers, peppers and lots of feta. Lemon zest and juice give the salad a vibrant and fresh flavor everyone will love!
Ingredients
Scale
- 1 ½ – 2 cups orzo (uncooked)
- 1 red bell pepper, chopped
- 1 English cucumber, chopped
- 1/2 red onion, small diced
- 6 oz. feta cheese, crumbled
- 2–3 garlic cloves, minced
- 1/4 c fresh parsley, chopped
- ¼ c fresh basil, chopped
- Juice and zest of 1 lemon
- 1/2 cup extra virgin olive oil
- 1 Tbsp honey
- 1/2 tsp sea salt
- ½ tsp cracked pepper
Instructions
- Step: Cook orzo according to package instructions. Chop and prep all veggies.
- Step: When orzo is cooked al dente, drain the water and then pour cold water over the orzo to cool it off. Drain the water completely.
- Step: Add the orzo and all other ingredients except the feta into a large bowl (you can wait to add the honey until after tossing.) Toss the salad well. Add more olive oil if desired and adjust salt and pepper to taste.
- Step: Fold the feta cheese into the mixed salad.
- Step: Chill until ready to serve. Toss just before serving and add an extra drizzle of olive oil if desired. Refrigerate in a sealed container for about 5 days.
Notes
Using 1 1/2 cups uncooked orzo provides a better balance between pasta and vegetables. For best results, chill for about 30 minutes before serving to allow flavors to meld. If the salad has been chilling for several hours, toss with an extra drizzle of olive oil before serving.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 338 kcal
- Sugar: 6 g
- Sodium: 388 mg
- Fat: 19 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 19 mg
Keywords: lemon orzo salad, feta pasta salad, summer side dish, mediterranean salad