Lemon Orzo Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6
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Calories
318 kcal
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Course
Salad
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Cuisine
Mediterranean
Lemon Orzo Salad
Description
This Lemon Orzo Salad features cooked orzo pasta cooled under running water to stop cooking, then combined with thawed peas, chopped cucumber, fresh parsley, and crumbled feta. A simple dressing of fresh lemon juice, olive oil, salt, and black pepper is whisked together and poured over the salad, coating the ingredients evenly. Tossing well brings out the fresh, tangy notes that complement the creamy feta and crunchy vegetables.
The salad’s texture ranges from the firmness of orzo and peas to the crisp cucumber and soft cheese, making it lively and pleasant to eat. It suits warm weather meals, picnics, or as a side to grilled meats or fish. Served chilled, it refreshes the palate and brings brightness to any table setting.
This dish stores well in an airtight container refrigerated for up to 3 to 4 days. Before serving leftovers, give it a stir to redistribute the dressing if it separates. For variety, vinaigrettes like balsamic, lemon, or red wine can be swapped in to change flavors without altering the base ingredients.
Ingredients
- 1 ½ cup orzo pasta dried, uncooked
- 1 cup peas thawed, frozen
- ½ cucumber chopped
- ⅓ cup parsley chopped, fresh, curly
- ⅓ cup feta cheese crumbled
- 3 Tablespoons lemon juice freshly squeezed
- 3 Tablespoons olive oil
- ½ teaspoon salt sea salt
- ¼ teaspoon black pepper ground
Instructions
- Bring a saucepan of water to a boil over high heat. Add orzo and cook according to the package directions until just tender, about 8-10 minutes. Drain, and rinse under cold water until the pasta cools to room temp. Drain well and transfer to a large bowl.
- While orzo is cooking whisk lemon juice, olive oil, salt and pepper together in a small bowl.
- Add the peas, cucumber, parsley and feta cheese to the orzo and toss to combine.
- Pour dressing over salad and toss to combine.
- Serve immediately or chill in the fridge until ready to serve.
Notes
- Store in an airtight container refrigerated up to 3-4 days; stir before serving to redistribute dressing.
- Swap dressings to vary flavor—try balsamic, lemon vinaigrette, or red wine vinaigrette.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Serving | 1/6 recipe | |
| Calories | 318kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 11g | 22% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 7mg | 2% |
| Sodium | 316mg | 13% |
| Potassium | 213mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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