Description
This lemon orzo salad is light, bright, and full of fresh flavor with tender orzo, crisp vegetables, and a zesty lemon dressing. It is perfect as a refreshing side dish or a simple make ahead meal for warm days.
Ingredients
- 1 cup dry orzo pasta
- 1 cup cucumber diced
- 1 cup cherry tomatoes halved
- 1/4 cup red onion finely diced
- 1/4 cup fresh parsley chopped
- 1/4 cup crumbled feta cheese
- For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook orzo according to package instructions until tender. Drain and rinse under cold water to cool completely.
- In a large bowl combine cooled orzo, cucumber, cherry tomatoes, red onion, parsley, and feta cheese.
- In a small bowl whisk together olive oil, lemon juice, lemon zest, salt, and black pepper.
- Pour dressing over the salad and toss until evenly coated.
- Chill for at least 20 minutes before serving for best flavor. Toss again before serving.
Notes
- For extra flavor, add chopped spinach or chickpeas.
- Store in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Mediterranean