Description
Dive into a vibrant bowl of Orzo Pasta Salad with Lemon Vinaigrette, perfect for summer gatherings or casual picnics. This dish combines al dente orzo with colorful veggies and a zesty dressing that brightens every bite. Easy to prepare and even easier to enjoy, it’s sure to become a favorite for family and friends alike.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tbsp lemon juice (freshly squeezed)
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- 1. Cook the Orzo: In a large pot, bring salted water to boil. Add orzo and cook for 8-10 minutes until al dente. Drain and let cool.
- 2. Prepare the Veggies: Chop cherry tomatoes, cucumber, red onion, and parsley into bite-sized pieces.
- 3. Make the Dressing: Whisk together lemon juice and olive oil in a small bowl. Season with salt and pepper.
- 4. Combine Ingredients: In a large bowl, mix cooked orzo, chopped veggies, and feta cheese. Drizzle with the dressing and toss gently.
- 5. Chill: Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg