Description
A light and nutritious orzo salad packed with fresh vegetables and a zesty lemon dressing.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- In a medium pot, bring 2 cups of water to a boil. Add the orzo and cook according to package instructions until al dente.
- Drain the orzo and rinse under cold water to stop the cooking process. Set aside.
- In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, feta cheese, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Add the cooked orzo to the large bowl with the vegetables and pour the dressing over the top. Toss to combine.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Calories: 220
- Sugar: 2
- Sodium: 200
- Fat: 10
- Carbohydrates: 28
- Fiber: 3
- Protein: 6
Keywords: orzo recipes healthy, healthy orzo salad, Mediterranean orzo salad, light orzo recipes, vegetarian orzo dishes