Description
Orzo Pasta Salad with Lemon Vinaigrette is a refreshing and colorful dish that embodies the essence of summer with its bright flavors. Featuring tender orzo, crisp vegetables, and a zesty lemon dressing, this salad is perfect for potlucks, picnics, or a light lunch. Easy to customize based on seasonal veggies, it’s sure to impress at any gathering while providing a delightful burst of taste in every bite.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ red onion, thinly sliced
- ½ cup feta cheese, crumbled
- ¼ cup fresh basil or parsley, chopped
- ¼ cup freshly squeezed lemon juice
- ⅓ cup extra virgin olive oil
- 1 tbsp honey or maple syrup
- Salt and pepper to taste
Instructions
- 1. Cook the orzo: Boil salted water in a pot. Add orzo and cook until al dente (8-10 minutes). Drain and rinse under cold water.
- 2. Prepare the veggies: While the orzo cooks, chop cherry tomatoes, cucumber, red onion, and herbs.
- 3. Make the vinaigrette: Whisk together lemon juice, olive oil, honey (or maple syrup), salt, and pepper in a bowl.
- 4. Combine: In a large bowl, mix cooked orzo with vegetables and feta cheese. Pour dressing over and toss gently to combine.
- 5. Chill: Refrigerate for at least 30 minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 320
- Sugar: 5g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg