Lemon Orzo Salad
A bright and zesty Lemon Orzo Salad that’s perfect for any occasion, full of fresh ingredients and vibrant flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Salad
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups water
- 1/4 cup olive oil
- 1 lemon, juiced and zested
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Boil the Orzo: In a pot, bring water to a boil and add orzo. Cook according to package instructions until al dente, usually around 8-10 minutes.
- Cool the Orzo: Once cooked, drain and rinse under cold water to cool it down.
- Whisk the Dressing: In a large bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper.
- Combine the Ingredients: Add the cooled orzo, cherry tomatoes, cucumber, red onion, and parsley to the bowl.
- Toss Everything Together: Gently toss everything together until well combined.
- Serve and Enjoy!: Serve chilled or at room temperature.
Notes
Leftover Lemon Orzo Salad can be stored in an airtight container in the refrigerator for up to 3 days. It tastes even better after being refrigerated for a few hours.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Find it online: https://cookingwithmayaa.com/lemon-orzo-salad/