Lemon Orzo Salad
User Reviews
5
Lemon Orzo Salad
Description
The Lemon Orzo Salad features orzo pasta cooked al dente, then rinsed with cold water to stop cooking and cool the pasta. The orzo is mixed with diced fresh vegetables including cherry tomatoes, cucumber, chopped red onion, and fresh parsley. Crumbled feta cheese adds a salty, creamy dimension to the salad.
The accompanying honey lemon vinaigrette is made from extra virgin olive oil, freshly squeezed lemon juice, honey, pressed garlic, salt, and pepper. Tossing the pasta and vegetables in this dressing creates a bright and lightly sweet flavor that complements the mild orzo and salty feta. The salad holds up well when refrigerated for several days, making it good for meal prep or picnics.
This versatile salad pairs well with grilled proteins or can be enjoyed on its own as a light and satisfying dish. The balance of fresh vegetables, citrus tang, and creamy cheese provides variety in texture and flavor without overwhelming richness.
Ingredients
Orzo salad
- 2 cups orzo pasta approximately 12 oz, dried
- 1 cup cherry tomato sliced in half (or quartered if they're large, chopped
- 1 cup cucumber I like to use the mini cucumbers and slice them in rounds, chopped
- 1/2 cup onion red, chopped
- 1/3 - 1/2 cup parsley chopped, fresh
- 6 oz feta cheese crumbled
Honey lemon vinaigrette
- 1/2 cup extra virgin olive oil
- 1 large clove garlic pressed, grated, or very finely minced
- 4 Tbsp lemon juice fresh
- 1 Tbsp honey
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Instructions
Cook orzo
- Bring a large pot of water to a boil, salt generously, and boil orzo pasta according to the package directions for al dente.
- Drain in a colander, then rinse with cold water. Keep draining in the colander.
Assemble salad
- Add drained orzo to a large mixing bowl, then top with tomatoes, cucumbers, red onion, parsley, and feta. Set aside.
Make dressing
- In a small mixing bowl, add the dressing ingredients, then whisk well to combine.
Toss
- Pour the dressing over the salad in the large mixing bowl, and use a large spoon or rubber spatula to toss everything together until well mixed.
Serve
- Serve immediately or cover and refrigerate for up to 4 days.
Notes
- This recipe serves about 8, but you can adjust portion sizes as needed.
- Cook orzo to al dente and rinse under cold water to keep the pasta from sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 8g | 16% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 19mg | 6% |
| Sodium | 395mg | 16% |
| Potassium | 197mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 406IU | 8% |
| Vitamin C | 12mg | 13% |
| Calcium | 125mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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