Description
This Orzo Lemon Salad is a refreshing dish that brings together zesty lemon, tender orzo, and colorful veggies. Ideal for picnics, lunch, or as a light meal, it’s quick to prepare and packed with flavor.
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
- Boil the orzo in salted water for about 7 minutes until al dente, then drain and rinse under cold water.
- Chop bell pepper, dice celery and onion, and chop parsley while the orzo cooks. Zest and juice the lemon.
- In a large bowl, combine the cooled orzo, chopped veggies, feta, and parsley.
- Drizzle olive oil, lemon juice, and zest over the salad; season with salt and pepper. Toss gently to combine.
- Serve immediately at room temperature or chill for 30-60 minutes before serving.
Notes
Avoid overcooking the orzo; it should be al dente for optimal texture.
Store leftovers in an airtight container in the fridge for 3-5 days.
For extra zing, add red pepper flakes or apple cider vinegar.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg