Description
Easy Lemon Orzo Pasta Salad made with fresh herbs, crisp Persian cucumbers, tangy feta cheese, and a vibrant lemon olive oil dressing.
Ingredients
Scale
- 8 ounces uncooked orzo pasta
- 1/4 cup extra virgin olive oil
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6 Persian cucumbers, finely diced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup crumbled feta cheese
Instructions
- Step: Bring a large saucepan of salted water to a boil. Add the orzo and cook until al dente according to package instructions, about 8–10 minutes. Drain and set aside to cool completely.
- Step: While the pasta is cooking, whisk together the olive oil, lemon zest, lemon juice, salt, and pepper in a large bowl.
- Step: Add the cooked and cooled orzo to the dressing and toss to combine.
- Step: Add the diced cucumbers, chopped dill, chopped parsley, and feta cheese. Toss well to combine.
- Step: Enjoy immediately or cover and refrigerate until cool, about 1 hour.
Notes
Do not rinse the cooked orzo, as the starch helps the dressing adhere to the pasta. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: PT15M
- Cook Time: PT10M
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 374 kcal
- Sugar: 3 g
- Sodium: 407 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 8 mg
Keywords: orzo salad, pasta salad, lemon salad, vegetarian salad, healthy side dish