Description
This Orzo Lemon Salad is a vibrant mix of tender orzo, crisp veggies, and tangy lemon dressing. Perfect for a light lunch or side dish, it’s easy to prepare and bursting with flavor!
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 a large pot of salted water, add orzo and cook for about 7 minutes until al dente, then drain and rinse under cold water.
- Chop the red bell pepper, celery, red onion, and parsley while orzo cooks. Prepare lemon zest and juice.
- In a large bowl, mix cooled orzo with chopped veggies, feta, parsley, olive oil, lemon juice, and zest. Season with salt and pepper.
- Serve immediately or chill for 30-60 minutes for enhanced flavors.
Notes
Orzo can be substituted with quinoa for a gluten-free option.
Chill the salad before serving for the best flavor profile.
The salad can be made a day ahead and stored in the fridge for better taste.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 10mg