Description
This Orzo Lemon Salad bursts with vibrant flavors of lemon, fresh veggies, and feta cheese, offering a quick, delicious meal perfect for any occasion.
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 water in a pot, add salt and cook the orzo until al dente, about 7 minutes.
- Drain the orzo and rinse it under cold water to stop cooking and cool it down.
- Chop the red bell pepper, celery, and red onion. Zest and juice the lemon.
- In a bowl, combine the cooled orzo, chopped veggies, feta, and parsley.
- Drizzle with olive oil and lemon juice, add lemon zest, sea salt, and cracked black pepper. Mix well.
- Serve immediately or chill for 30-60 minutes before serving.
Notes
To keep the orzo from becoming mushy, rinse it under cold water after cooking.
Use gluten-free pasta for a gluten-free version of this salad.
Making the salad a day in advance can enhance the flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg