Description
This Orzo Lemon Salad combines vibrant ingredients like juicy lemons, crisp veggies, and creamy feta, making it a delightful choice for light meals or side dishes.
Ingredients
Scale
- 2 cups uncooked orzo
- 1 red bell pepper, chopped
- 2 stalks celery, diced
- 1 small red onion, diced
- 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
- Boil a large pot of salted water, then cook the orzo until al dente (about 7 minutes).
- Drain and rinse the orzo under cold water to cool it down.
- Chop the veggies and prepare the lemon zest and juice.
- In a large bowl, mix the cooled orzo, veggies, feta, and parsley.
- Drizzle olive oil and lemon juice, season with salt and pepper, and toss everything together.
- Serve at room temperature or chill for better flavor.
Notes
To prevent mushy orzo, be sure not to overcook it—taste a minute before the package time.
You can substitute quinoa for gluten-free options and add other veggies like cherry tomatoes if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 16mg