Description
Orzo Pasta Salad with Lemon Vinaigrette is a refreshing and vibrant dish that’s perfect for summer gatherings or a light lunch. This delightful salad features tender orzo pasta tossed with juicy cherry tomatoes, crisp cucumbers, and creamy feta cheese, all drizzled with a zesty lemon vinaigrette. Bursting with flavor and color, it’s not only easy to make but also a crowd-pleaser that will leave everyone asking for the recipe.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 cup red onion, finely diced
- 1/2 cup feta cheese, crumbled
- 3 tbsp extra-virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped
- Salt and pepper to taste
Instructions
- 1. Cook orzo in salted boiling water until al dente (8-10 minutes). Drain and cool.
- 2. While orzo cools, chop cherry tomatoes, cucumber, and red onion into bite-sized pieces.
- 3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- 4. In a large bowl, combine cooled orzo with chopped veggies and feta cheese. Drizzle with vinaigrette and toss gently.
- 5. Add chopped parsley and basil before serving. Chill for 30 minutes for enhanced flavor if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Customize by adding roasted vegetables or chickpeas for extra texture. For heat lovers, sprinkle chili flakes for an added kick. Dress the salad just before serving to maintain crispness.