Description
Orzo Pasta Salad with Lemon Vinaigrette is a vibrant, refreshing dish perfect for summer gatherings. This colorful salad features tender orzo, crisp vegetables, and a zesty lemon dressing that tantalizes the taste buds. Quick to prepare and easy to customize, it’s the ideal side for picnics, BBQs, or casual lunches. Bring joy and flavor to your table with this delightful recipe!
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 cup bell peppers, chopped
- 1/2 medium red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 3 tbsp freshly squeezed lemon juice
- 4 tbsp extra virgin olive oil
- 2 tbsp fresh parsley or basil, chopped
- Salt and pepper to taste
Instructions
- Cook the orzo in salted boiling water until al dente (about 8 minutes). Drain and rinse under cold water.
- While the pasta cooks, chop cherry tomatoes, cucumber, bell peppers, and red onion.
- In a small bowl, whisk together lemon juice and olive oil; season with salt and pepper.
- In a large bowl, combine cooked orzo with vegetables and feta cheese. Pour over the dressing and toss gently.
- Fold in fresh herbs and let sit for at least 15 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg