Lemon Orzo Salad
Lemon Orzo Salad is Flavorful and simple side dish. With fresh herbs, crisp veggies, and and a tangy dressing it's perfect for warm weather.
Servings: 6 servings
Ingredients
Salad:
- 2 cups orzo uncooked
- 4 ounces Feta cheese crumbles
- 1 cup diced English cucumber
- 1 pint cherry tomatoes quartered
- ¼ cup fresh minced parsley
- ½ cup fresh basil chopped
Dressing:
- ½ cup olive oil
- 1 teaspoon lemon zest
- 3-4 tablespoons lemon juice or more to taste
- 2 garlic cloves finely minced
- 2 teaspoons honey or to taste, optional
- Kosher Salt and black pepper to taste
Instructions
- Cook orzo in boiling, salted water, according to package instructions. Drain and rinse with cold water.
- Whisk together dressing ingredients in a medium sized bowl. Add orzo, Feta, cucumbers, tomatoes, parsley and basil. Toss the salad until well coated with the dressing.
- Chill until ready to serve. Toss again just before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Over time, the orzo will soak up the dressing. You can add a little more dressing or oil to moisten the salad again before serving.
Nutrition
Calories: 423kcal | Carbohydrates: 45g | Protein: 10g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 17mg | Sodium: 230mg | Potassium: 354mg | Fiber: 2g | Sugar: 6g | Vitamin A: 800IU | Vitamin C: 26mg | Calcium: 125mg | Iron: 2mg
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