Description
A refreshing and tangy Lemon Orzo Pasta Salad, perfect for warm weather. This vibrant dish combines tender orzo pasta, fresh vegetables, and a zesty lemon dressing for a light yet flavorful meal.
Ingredients
Units
Scale
- 1 cup orzo pasta
- 1 tablespoon olive oil
- 1 lemon (zested and juiced)
- 1/4 cup fresh parsley (chopped)
- 1/4 cup red onion (finely chopped)
- 1/2 cup cucumber (diced)
- 1/2 cup cherry tomatoes (halved)
- 1/4 cup feta cheese (crumbled)
- Salt and pepper to taste
- 2 tablespoons olive oil (for dressing)
- 1 tablespoon white wine vinegar (for dressing)
- 1 teaspoon Dijon mustard (for dressing)
Instructions
- Cook the orzo pasta according to package instructions, then drain and rinse under cold water to cool.
- In a small bowl, whisk together the lemon zest, lemon juice, olive oil, white wine vinegar, Dijon mustard, salt, and pepper to make the dressing.
- In a large bowl, combine the cooked orzo, red onion, cucumber, cherry tomatoes, and fresh parsley.
- Pour the dressing over the pasta mixture and toss to combine.
- Top with crumbled feta cheese and give it a final gentle toss.
- Serve chilled or at room temperature, and enjoy!
Notes
- Feel free to add grilled chicken or shrimp for a heartier option.
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- This salad can be made ahead of time and stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg