Description
Easy Lemon Orzo Pasta Salad made with fresh herbs, Persian cucumbers, feta cheese, and a simple lemon olive oil dressing.
Ingredients
Scale
- 8 ounces uncooked orzo pasta
- ¼ cup extra virgin olive oil
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- 6 Persian cucumbers, finely diced
- ¼ cup fresh dill, chopped
- ¼ cup parsley, chopped
- ¼ cup crumbled microbial-rennet 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.
- Step: Add the cooked and cooled orzo on top of the dressing and toss to combine. Set aside while preparing the cucumbers and herbs.
- Step: Add the diced cucumbers on top of the orzo salad along with the chopped dill and chopped parsley. Add the feta cheese and toss to combine.
- Step: Enjoy immediately or cover and refrigerate until cool, about 1 hour.
Notes
Don’t rinse your cooked pasta. The starch helps all the flavors stick to the orzo! Store any leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- 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: 14 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 8 mg
Keywords: lemon orzo salad, pasta salad, Mediterranean side dish, cucumber orzo salad