Description
A bright and refreshing lemon orzo salad tossed with feta cheese, fresh herbs, and vegetables, perfect as a light meal or side dish.
Ingredients
Units
Scale
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 1/2 cup crumbled feta cheese
- 1/2 cup cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- Salt and pepper, to taste
Instructions
- Cook the orzo pasta according to package instructions. Drain and rinse under cold water.
- In a large bowl, whisk together olive oil, lemon zest, and lemon juice.
- Add the cooked orzo, feta cheese, cucumber, cherry tomatoes, red onion, parsley, and mint to the bowl.
- Toss everything gently to combine and season with salt and pepper to taste.
- Chill in the refrigerator for 30 minutes before serving for best flavor.
Notes
- Use whole wheat orzo for a healthier option.
- Add grilled chicken or shrimp for extra protein.
- Best served chilled but can also be enjoyed at room temperature.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg