Description
This Healthy Easy Orzo Lemon Salad is bursting with flavor and freshness! With simple prep and vibrant ingredients, it’s the perfect dish for quick dinners or healthy lunches.
Ingredients
Scale
- 2 cups uncooked orzo
- 1 red bell pepper chopped
- 2 stalks celery diced
- 1 small red onion
- ¼ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- 2 tbsp extra virgin olive oil
- sea salt to taste
- cracked black pepper to taste
- juice and zest of 1 lemon
Instructions
- Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, usually around 7 minutes.
- Drain the orzo and rinse it under cold water until cool. Shake off excess water to keep the salad dry.
- While the pasta cooks, chop the red bell pepper, dice the celery and onion, and roughly chop the parsley. Zest and juice the lemon.
- In a large mixing bowl, combine the cooked orzo with the chopped veggies, feta, and parsley. Pour olive oil, lemon juice, and zest over the top. Season with salt and pepper, then toss gently to coat.
- Serve immediately at room temperature, or chill for 30–60 minutes to let flavors meld. If the salad firms up in the fridge, stir and add a tiny drizzle of olive oil if needed.
Notes
Make sure to cool the orzo before mixing to prevent the salad from being mushy.
You can customize this salad by adding other ingredients like olives or chickpeas.
Using fresh lemon juice and zest enhances the flavor greatly.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg