Orzo Pasta Salad with Lemon Vinaigrette
Brighten your meal with this refreshing Orzo Pasta Salad with Lemon Vinaigrette, a vibrant combination of tender orzo and colorful vegetables drizzled in a zesty lemon dressing. Perfect for picnics or as a delightful side dish, this salad is both easy to prepare and bursting with flavor, making it an ideal choice for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
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, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup freshly squeezed lemon juice
- 1/3 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the orzo pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water.
- While the orzo cooks, chop the cherry tomatoes, cucumber, red onion, and fresh herbs.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper until well emulsified.
- In a large mixing bowl, combine cooked orzo, chopped vegetables, feta cheese, and herbs. Pour the dressing over the mixture and toss gently to coat.
- Chill the salad in the refrigerator for at least one hour before serving to allow flavors to meld.
- Serve chilled and drizzle any leftover dressing on top.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
Keywords: - For added protein, consider incorporating grilled chicken or chickpeas. - Customize with seasonal vegetables such as bell peppers or zucchini for extra color and nutrients. - Store leftovers in an airtight container for up to three days.