Lemon Orzo Salad: A Bright and Refreshing Spring Dish
A vibrant Mediterranean-inspired pasta salad with tender orzo, crisp veggies, tangy feta, and a zesty lemon-herb dressing. Perfect for picnics or light meals.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 6 servings 1x
- Category: Brunch
- Method: Cooking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
2 cups uncooked orzo
1 red bell pepper, chopped
1 English cucumber, chopped
1/2 small red onion, small diced
6 oz feta cheese, crumbled
2–3 garlic cloves, minced
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1 lemon, juice and zest
1/2 cup extra virgin olive oil
1 tbsp honey
1/2 tsp sea salt
1/2 tsp cracked black pepper
Instructions
Cook the orzo in salted boiling water until al dente; drain and rinse under cold water.
Soak diced red onion in cold water for 5 minutes to mellow flavor; drain.
In a large bowl, whisk together lemon juice, zest, olive oil, honey, salt, and black pepper.
Combine cooked orzo, bell pepper, cucumber, soaked red onion, garlic, parsley, and basil in a bowl.
Pour dressing over the salad and toss to coat.
Stir in crumbled feta gently.
Refrigerate for 30 minutes before serving to allow flavors to meld.
Notes
Swap bell pepper for cherry tomatoes if unavailable.
Use a fresh, juicy lemon for maximum flavor.
Soak onion in water to reduce sharpness.
Adjust salt after mixing to taste.
Best served within 1 day for crisp texture.
Nutrition
- Serving Size: Approximately 1 1/2 cups
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg
Find it online: https://doughdazzle.com/lemon-orzo-salad/