Description
Lemon Orzo Salad is a vibrant and refreshing dish that perfectly captures the essence of summer. Whether you’re hosting a barbecue or looking for a light weeknight dinner, this salad is an inviting choice. It combines tender orzo pasta with crisp cucumbers, fresh herbs, and a zesty lemon dressing, creating a delightful balance of flavors that appeals to all palates. Quick to prepare and easily customizable with your favorite veggies or proteins, this salad is not only delicious but also packed with nutrients, making it a guilt-free indulgence. Serve it warm or chilled for the perfect accompaniment to any meal!
Ingredients
Scale
- 8 ounces orzo pasta (dried)
- ¼ cup extra virgin olive oil
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 5–6 Persian cucumbers (diced)
- ¼ cup fresh dill (chopped)
- ¼ cup parsley (chopped)
- Salt and pepper (to taste)
- Feta cheese (optional)
Instructions
- Boil salted water in a large saucepan, add orzo, and cook until al dente (8-10 minutes). Drain using a colander.
- In a large bowl, combine the cooked orzo with olive oil, lemon juice, and lemon zest. Toss to combine.
- Fold in diced cucumbers, chopped dill, and parsley. Season with salt and pepper.
- For added flavor, sprinkle feta cheese on top if desired.
- Serve immediately warm or chill in the refrigerator for about an hour before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 280
- Sugar: 1g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 5mg