Description
A refreshing and zesty lemon orzo salad with feta, fresh herbs, and crisp vegetables – perfect as a side dish or light meal.
Ingredients
Units
Scale
- 1 cup orzo pasta
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1/2 cup crumbled feta cheese
Instructions
- Cook the orzo according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, whisk together lemon juice, lemon zest, olive oil, salt, and black pepper.
- Add the cooked orzo, cherry tomatoes, cucumber, red onion, parsley, and dill to the bowl. Toss to combine.
- Gently fold in the crumbled feta cheese.
- Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
- This salad can be made a day ahead and stored in the refrigerator.
- Adjust lemon juice or herbs to taste for extra brightness.
- Great as a side with grilled chicken or fish.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg