Description
A refreshing and vibrant lemon orzo pasta salad packed with crisp vegetables, fresh herbs, and creamy feta, all tossed in a zesty lemon olive oil dressing.
Ingredients
- Sea salt
- 1 cup orzo pasta
- 1/2 English cucumber, diced
- 1 bell pepper, seeded and diced
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh dill, chopped
- 1/2 cup crumbled feta cheese
- Black pepper, to taste
- 3 to 4 tablespoons extra virgin olive oil
- Zest of 1 lemon
- Juice of 1 lemon
Instructions
1. Bring a large pot of water to a boil and season generously with sea salt. While waiting, dice the bell pepper and cucumber, then set aside.
2. Finely chop the parsley and dill until you have about half a cup total.
3. Add the orzo pasta to the boiling water, stir, and cook for about 6 minutes until al dente. Drain and rinse under cold water to stop cooking.
4. In a large bowl, combine the cooked orzo, diced vegetables, chopped herbs, and crumbled feta cheese.
5. Add lemon zest, lemon juice, olive oil, salt, and pepper. Toss well until everything is evenly coated. Serve and enjoy.
Notes
Use high-quality extra virgin olive oil for the best flavor.
Sheep’s milk feta provides a creamier texture but any feta works.
Rinsing the orzo helps keep the salad light and prevents clumping.
You can chill the salad for 30 minutes before serving for enhanced flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 45 g
- Saturated Fat: 10 g
- Unsaturated Fat: 32 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 30 mg