Description
A vibrant and refreshing salad featuring orzo pasta, fresh vegetables, and a zesty lemon dressing, perfect for summer gatherings.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, diced
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- Salt and pepper to taste
- Fresh herbs (e.g., parsley or basil) for garnish
Instructions
- Cook the orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions, usually about 8-10 minutes. Drain in a colander and let it cool slightly.
- Combine ingredients: In a spacious bowl, combine the cooled orzo, halved cherry tomatoes, diced cucumber, red onion, and crumbled feta.
- Prepare the dressing: In a smaller bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until well combined.
- Dress the salad: Pour the dressing over the salad mixture. Toss gently to combine, ensuring every morsel is coated in the dressing.
- Garnish: Finish with a sprinkle of fresh herbs before serving.
Notes
Store any leftovers in an airtight container in the refrigerator for up to three days. To refresh flavors, gently reheat with a splash of olive oil.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg