Description
A refreshing summer salad made with orzo pasta, fresh vegetables, and a zesty lemon herb dressing.
Ingredients
Scale
- 2 cups orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the orzo pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, feta cheese, parsley, and basil.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic powder, salt, and pepper.
- Pour the dressing over the orzo mixture and toss gently to combine.
- Taste and adjust seasoning if necessary. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
- Add grilled chicken or shrimp for extra protein.
- Substitute quinoa for orzo for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 10mg