Description
This Orzo Lemon Salad combines vibrant veggies, tangy lemon, and feta cheese for a refreshing dish. A perfect light lunch or side that’s quick to prepare.
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 in a large pot and cook orzo until al dente, about 7 minutes. Drain and rinse under cold water.
- Chop all vegetables: red bell pepper, celery, onion, and parsley. Zest and juice the lemon.
- In a large bowl, combine cooked orzo, chopped veggies, feta, and parsley.
- Add olive oil, lemon juice, zest, salt, and pepper to taste; mix well.
- Toss to combine, serve immediately or chill for 30-60 minutes for better flavor.
Notes
Fresh lemon juice is crucial for vibrant flavor; avoid bottled lemon juice.
This salad can be made a day in advance; flavors meld beautifully in the fridge.
You can substitute orzo with quinoa for a gluten-free version.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg