Description
Orzo Pasta Salad with Lemon Vinaigrette is a vibrant and refreshing dish that brings summer to your table. Tender orzo mingles with juicy cherry tomatoes, crisp cucumbers, and creamy feta, all tossed in a zesty lemon vinaigrette. Perfect for potlucks, picnics, or as a quick weeknight meal, this salad is not only delightful in flavor but also visually appealing. Whip it up in no time, and enjoy a burst of freshness in every bite!
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced (preferably English)
- 1/4 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 3 tbsp lemon juice (freshly squeezed)
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- 1. Cook the orzo: Boil salted water in a large pot. Add orzo and cook according to package instructions until al dente (about 8-10 minutes). Drain and rinse under cold water.
- 2. Make the vinaigrette: In a small bowl, whisk together lemon juice, olive oil, salt, and pepper until well combined.
- 3. Prepare the veggies: Dice cherry tomatoes and cucumber; thinly slice red onion; chop fresh parsley.
- 4. Combine: In a large bowl, mix cooled orzo with the chopped veggies and crumbled feta. Drizzle with vinaigrette and toss until everything is well coated.
- 5. Chill: Cover the salad with plastic wrap and refrigerate for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 12mg