Lemon Orzo Salad
This easy lemon orzo salad is loaded with fresh veggies and herbs and tossed in a simple lemon dressing. It comes together in 20 minutes and makes for the perfect side dish or light lunch.
- 1 ½ cup dried uncooked orzo pasta
- 1 cup frozen peas thawed
- ½ cucumber chopped
- ⅓ cup fresh curly parsley chopped
- ⅓ cup crumbled feta cheese
- 3 Tablespoons freshly squeezed lemon juice
- 3 Tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon ground pepper
Bring a saucepan of water to a boil over high heat. Add orzo and cook according to the package directions until just tender, about 8-10 minutes. Drain, and rinse under cold water until the pasta cools to room temp. Drain well and transfer to a large bowl.
While orzo is cooking whisk lemon juice, olive oil, salt and pepper together in a small bowl.
Add the peas, cucumber, parsley and feta cheese to the orzo and toss to combine.
Pour dressing over salad and toss to combine.
Serve immediately or chill in the fridge until ready to serve.
Serving: 1/6 recipe | Calories: 318kcal | Carbohydrates: 47g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 316mg | Potassium: 213mg | Fiber: 3g | Sugar: 3g