Description
This Orzo Lemon Salad features a delightful mix of tender orzo pasta, fresh vegetables, and tangy lemon, making it a perfect light meal or refreshing side dish.
Ingredients
Scale
- 2 cups uncooked orzo
- 1 red bell pepper (chopped)
- 2 stalks celery (diced)
- 1 small red onion
- ¼ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- 2 tbsp extra virgin olive oil
- Sea salt (to taste)
- Cracked black pepper (to taste)
- Juice and zest of 1 lemon
Instructions
- Boil salted water and cook the orzo for about 7 minutes until al dente.
- Drain and rinse orzo under cold water to stop cooking.
- Chop bell pepper, celery, onion, parsley, zest and juice the lemon.
- In a large bowl, combine orzo, veggies, feta, and parsley.
- Drizzle with olive oil and lemon juice, season with salt and pepper.
- Toss gently and serve immediately, or chill for 30-60 minutes.
Notes
Store in an airtight container up to 3 days in the refrigerator.
Can be made a day ahead for flavors to meld.
Elevate with additions like olives or cherry tomatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg