Description

Spring Veggie Orzo Salad is a refreshing and colorful dish that perfectly captures the essence of spring. With tender orzo, vibrant vegetables, and a zesty lemon dressing, this salad bursts with fresh flavors and delightful textures. Ideal for picnics, gatherings, or light lunches, it’s not just a feast for the eyes but a celebration of seasonal ingredients that will leave everyone smiling.

Ingredients

Scale

1 cup orzo pasta
1 cup cherry tomatoes, halved
1 medium cucumber, diced
1 red bell pepper, diced
2 cups baby spinach
1 small red onion, finely chopped
½ cup feta cheese, crumbled
Juice of 1 lemon (about 2 tbsp)
3 tbsp extra virgin olive oil
Salt and pepper to taste

Instructions

Cook the orzo in a large pot of salted boiling water for 8-10 minutes until al dente. Drain and set aside.
While the orzo cooks, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper, and chop the red onion.
In a large bowl, combine warm orzo with the prepared vegetables and fresh spinach until well mixed.
Drizzle with olive oil and lemon juice; toss gently to coat.
Sprinkle with feta cheese and let rest for 10 minutes before serving.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiling
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup (200g)
Calories: 290
Sugar: 3g
Sodium: 250mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 4g
Protein: 8g
Cholesterol: 20mg

Keywords: Customize your salad by adding seasonal veggies like asparagus or roasted peppers. For added flavor, try different dressings such as tahini or balsamic vinaigrette. Store leftovers in an airtight container for up to three days.