Description
Refresh your summer gatherings with this vibrant Orzo Pasta Salad with Lemon Vinaigrette. Bursting with fresh vegetables and a zesty dressing, this salad is a delightful blend of flavors that will transport you to sunny picnics and barbecues. With its colorful presentation and ease of preparation, it’s perfect for any occasion—whether as a side or a satisfying main dish.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup diced English cucumber
- 1 cup halved cherry tomatoes
- ½ small red onion, thinly sliced
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- ¼ cup freshly squeezed lemon juice
- ½ cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the orzo pasta according to package instructions in salted boiling water until al dente (about 8-10 minutes). Drain and rinse under cold water.
- While the pasta cooks, prepare the vegetables: chop the cucumber, halve the cherry tomatoes, and slice the red onion.
- In a small bowl, whisk together the lemon juice and olive oil, seasoning with salt and pepper.
- In a large bowl, combine the cooked orzo, chopped veggies, feta cheese, and parsley.
- Drizzle the lemon vinaigrette over the salad mixture and toss gently. Chill in the fridge for 15 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 2g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg