Description

Bright, refreshing, and bursting with flavor, this Orzo Pasta Salad with Lemon Vinaigrette is the perfect dish for any occasion. Featuring a colorful blend of vegetables and crumbled feta, it’s an ideal side for summer barbecues or a light lunch. With its zesty lemon dressing and vibrant ingredients, this salad will leave your taste buds dancing and your guests asking for seconds!

Ingredients

Scale

1 cup orzo pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/4 cup red onion, finely chopped
1/2 cup feta cheese, crumbled
1/4 cup fresh basil or parsley, chopped
2 tbsp freshly squeezed lemon juice
3 tbsp extra virgin olive oil
Salt and pepper to taste

Instructions

Cook the orzo pasta in boiling salted water according to package instructions (about 8-10 minutes) until al dente. Drain and cool under cold water.
While the pasta cooks, chop the cherry tomatoes, cucumber, and red onion into bite-sized pieces.
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
In a large bowl, combine the cooled orzo with chopped vegetables and crumbled feta cheese.
Add the fresh herbs and pour the lemon vinaigrette over the salad. Toss gently until well combined.
Let the salad sit for about 15 minutes to allow flavors to meld before serving.

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

Nutrition

Serving Size: 1 cup (150g)
Calories: 220
Sugar: 3g
Sodium: 320mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 7g
Cholesterol: 10mg

Keywords: You can customize this salad by adding grilled chicken or seasonal vegetables. For a vegan version, substitute feta with nutritional yeast and omit any animal products. This salad stores well in an airtight container in the fridge for up to three days.