Lemon Orzo Salad with Feta
This easy Lemon Orzo Salad with Feta is tossed in a lemon dressing and is loaded with fresh vegetables and herbs. It's a go-to salad for summer celebrating!
INGREDIENTS
- 8 ounces Orzo pasta - I use Barilla
- 2 lemons - zested and juiced
- ½ cup extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cup cucumber - thinly sliced
- 2 cups cherry tomatoes - halved
- ⅓ cup green onions - green tops only, thinly sliced
- ⅓ cup red onion - finely diced
- ⅓ cup dill - fresh, minced
- ⅓ cup parsley - fresh, minced
- ⅓ cup mint - fresh, minced
- 3 ounces Feta cheese - crumbles
INSTRUCTIONS
- Boil 8 ounces of orzo pasta as specified on the package. Once fully cooked, pour orzo into a fine-mesh strainer and rinse with cool water. Set aside.
- To a large bowl add the lemon juice, lemon zest, extra virgin olive oil, salt, and black pepper. Whisk together until it is emulsified.
- Add the cooked orzo pasta, vegetables (sliced cucumbers, halved cherry tomatoes, green onion tops, diced red onions), minced herbs (dill, parsley, and mint), and feta cheese. Toss until everything is well coated and combined.
- Refrigerate for 3 hours or overnight to allow the dressing to soak into the orzo and the flavors to further develop. Toss again before serving. NOTE: This salad can also be served immediately.
VIDEO
RECIPE NOTES
Storing Information:
- Refrigerated, in an airtight container, for up to 7 days.
- Freezing and long term room temporary storage is not recommended.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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