Lemon Orzo Salad Recipe
Easy Lemon Orzo Pasta Salad made with fresh herbs, Persian cucumbers, feta cheese, and a simple lemon olive oil dressing.
Servings: 4 servings
Ingredients
- 8 ounces uncooked orzo pasta
- ¼ cup extra virgin olive oil
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice about 2 lemons
- ½ teaspoon salt
- ½ teaspoon black pepper
- 6 Persian cucumbers finely diced
- ¼ cup fresh dill chopped
- ¼ cup parsley chopped
- ¼ cup crumbled feta cheese
Instructions
- Bring a large saucepan of salted water to a boil. Add the orzo and cook until al dente according to package instructions, about 8–10 minutes. Drain and set aside to cool completely.
- While the pasta is cooking, whisk together the olive oil, lemon zest, lemon juice, salt, and pepper.
- Add the cooked and cooled orzo on top of the dressing and toss to combine. Set aside while preparing the cucumbers and herbs.
- Add the diced cucumbers on top of the orzo salad along with the chopped dill and chopped parsley. Add the feta cheese and toss to combine.
- Enjoy immediately or cover and refrigerate until cool, about 1 hour.
Notes
My Top Tip: Don't rinse your cooked pasta. The starch helps all the flavors stick to the orzo!
Storage: Store any leftovers in an airtight container. They'll last about 4 days in the fridge.
Nutrition
Serving: 1cup | Calories: 374kcal | Carbohydrates: 48g | Protein: 10g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 8mg | Sodium: 407mg | Potassium: 320mg | Fiber: 3g | Sugar: 3g | Vitamin A: 673IU | Vitamin C: 18mg | Calcium: 87mg | Iron: 2mg
QR code
Scan code to view the full recipe on your phone.
