Lemon Orzo Salad
Made with a tangy and slightly sweet lemon vinaigrette, this orzo salad is full of fresh produce like cucumbers and cherry tomatoes and packed with bold, yet simple flavors.
Servings: 8 servings
Calories: 336kcal
Ingredients
Orzo salad
- 2 cups dried orzo pasta approximately 12 oz
- 1 cup chopped cherry tomatoes sliced in half (or quartered if they're large)
- 1 cup chopped cucumbers I like to use the mini cucumbers and slice them in rounds
- 1/2 cup chopped red onion
- 1/3 - 1/2 cup chopped fresh parsley
- 6 oz crumbled feta cheese
Honey lemon vinaigrette
- 1/2 cup extra virgin olive oil
- 1 large clove garlic pressed, grated, or very finely minced
- 4 Tbsp fresh lemon juice
- 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
- I've estimated this recipe serves 8, but feel free to divide it into as many servings as you'd like.
Nutrition
Calories: 336kcal | Carbohydrates: 34g | Protein: 8g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 19mg | Sodium: 395mg | Potassium: 197mg | Fiber: 2g | Sugar: 4g | Vitamin A: 406IU | Vitamin C: 12mg | Calcium: 125mg | Iron: 1mg