Description
A refreshing and zesty lemon orzo salad with feta cheese, perfect for a light meal or side dish.
Ingredients
- 2 cups orzo pasta
- 4 cups water
- 1 teaspoon salt
- 1 cup halved cherry tomatoes
- 1 cucumber, diced
- 1/2 cup finely chopped red onion
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon grated lemon zest
- Salt and pepper to taste
Instructions
- Boil 4 cups of water in a large pot and add 1 teaspoon of salt once it reaches a rolling boil.
- Stir in the orzo pasta and cook until tender yet firm to the bite, typically around 8-10 minutes.
- Once cooked, drain the orzo and rinse it under cold water to halt the cooking process.
- In a spacious mixing bowl, combine the cooled orzo with the halved cherry tomatoes, diced cucumber, chopped red onion, crumbled feta, and fresh parsley.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, and a pinch of salt and pepper until well blended.
- Drizzle the dressing over the orzo mixture and gently fold everything together until evenly coated.
- Adjust the seasoning with more salt and pepper if desired.
- For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
Notes
- For a more filling option, consider adding grilled chicken or chickpeas.
- You can also swap out the feta for goat cheese to explore a different taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg