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Lemon Orzo Salad
Elizabeth Swoish
Your body will feel so good eating this quick and easy Lemon Orzo Pasta Salad. It is nourishing, filling, loaded with fresh vegetables and herbs, and it is great for making ahead of time or meal prepping.
5
from
6
votes
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Prep Time
20
minutes
mins
Total Time
20
minutes
mins
Course
Salad, Side Dish
Cuisine
American
Servings
8
Calories
223
kcal
Ingredients
US Customary
Metric
1x
2x
3x
8
ounces
Orzo pasta
I use
Barilla
⅓
cup
scallions
green tops only
2
cup
cucumber
sliced
2
cups
cherry tomatoes
halved
⅓
cup
red onion
⅓
cup
dill
finely chopped
⅓
cup
parsley
finely chopped
⅓
cup
mint
finely chopped
3
ounces
Feta cheese
crumbles
2
lemons
zested and juiced
½
cup
extra virgin olive oil
a high quality brand like
Filippo Berio
1
teaspoon
salt
1
teaspoon
pepper
Instructions
Cook the half box of orzo pasta as specified on the packaging. Once fully cooked, rinse with cool water and set aside.
Dice the scallions, cucumber, cherry tomatoes, and red onion into bite-sized pieces. Set aside.
Finely chop the dill, parsley, and mint. Set aside.
To a large bowl add the cooked orzo pasta, diced vegetables, chopped herbs, and feta cheese.
Dress the salad by adding lemon juice, lemon zest, olive oil, salt and pepper to the bowl. Toss until well combined.
Refrigerate for an hour prior to serving (to amplify flavors).
Video
Notes
Storing Information:
In the refrigerator, covered for up to 4 days.
Nutrition
Calories:
223
kcal
Keyword
LEMON ORZO PASTA SALAD, LEMON ORZO PASTA SALAD RECIPE, LEMON ORZO SALAD, LEMON ORZO SALAD RECIPE, ORZO PASTA SALAD, ORZO SALAD
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