Orzo Pasta Salad with Lemon Vinaigrette
Orzo Pasta Salad with Lemon Vinaigrette is a refreshing and vibrant dish that embodies the essence of summer. This delightful combination features tender orzo pasta, crisp vegetables, and a zesty lemon dressing that perfectly balances flavors. Ideal for picnics, barbecues, or as a light weeknight dinner, this salad offers a colorful presentation and endless possibilities for customization. Enjoy it cold or at room temperature to experience its bright, uplifting taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers, diced
- 1/2 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 3 tbsp lemon juice (freshly squeezed)
- 5 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the orzo pasta in boiling salted water for 8-10 minutes until al dente. Drain and rinse under cold water until cooled.
- While the orzo cools, chop the cherry tomatoes, cucumber, and bell peppers into bite-sized pieces. Soak the sliced red onion in cold water to reduce sharpness.
- In a small bowl, whisk together lemon juice and olive oil. Season with salt and pepper.
- In a large bowl, combine cooled orzo pasta with chopped vegetables and feta cheese. Drizzle with lemon vinaigrette and toss gently to coat.
- Add chopped parsley before serving. Chill in the fridge for an hour if desired.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg
Keywords: Feel free to mix in seasonal veggies or proteins like grilled chicken or chickpeas for added nutrition. Experiment with fresh herbs like basil or dill to enhance flavor.