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.
Servings: 6
Ingredients
- 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
Instructions
- 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.
Notes
- Storage: This salad can be stored in an airtight container in the refrigerator for up to 3-4 days. It's best to give it a good stir before serving if it's been sitting for a while, as the dressing can settle at the bottom.
- Add a vinaigrette: If you want to amp up the flavor in this salad feel free to serve it with a different dressing. Some ideas: balsamic vinaigrette, lemon vinaigrette or red wine vinaigrette.
Nutrition
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