Description
This Lemon Orzo Salad is so easy to make and is an incredibly versatile lunch or side dish! Using only the freshest ingredients, it’s light and pairs perfectly with your summer recipes.
Ingredients
Scale
- 1.5 cups orzo, uncooked
- 1/2 English cucumber, sliced and quartered
- 1 cup halved cherry tomatoes
- 1/2 cup pitted Kalamata olives, halved
- 1/4 cup fresh parsley, minced
- 2 tbsp fresh basil, minced
- 2 tbsp fresh mint, minced
- 2 tbsp olive oil
- 1 lemon, zest and juice
- Parmesan cheese shavings
- Salt & pepper
Instructions
- Step 1: Salt a large pot of water and bring to a boil. Cook orzo to al dente according to package instructions. Then drain and rinse with cold water. Transfer to a large mixing bowl. While pasta is cooking quarter the cucumber, halve the cherry tomatoes and olives and mince the herbs.
- Step 2: Add all ingredients except the parmesan cheese to the mixing bowl with the orzo and stir until well combined. Transfer to a serving dish (if desired), top with shaved parmesan and serve.
Notes
This salad is make-ahead friendly and tastes even better after a few hours in the fridge, allowing the flavors to meld.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Lunch, Salad, Side Dish
- Method: Boiling, Mixing
- Cuisine: American, Italian, Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 358 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 8 mg
Keywords: Salad, Spring, Summer, Lemon Orzo