Tangy Lemon Orzo Salad With Feta
A vibrant, refreshing pasta salad with orzo, crisp vegetables, fresh herbs, and a tangy lemon dressing, topped with creamy feta. Perfect for summer gatherings!
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No-Cook/Stovetop
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Ingredients
Scale
2 cups orzo (like De Cecco)
1 1/2 red bell pepper, diced
1 1/2 cucumber, diced
1/2 red onion, finely minced
6 oz feta cheese, crumbled
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
2 tbsp fresh dill, chopped
4 garlic cloves, minced
1 1/2 lemons, juiced
1/2 cup olive oil (like Lucini)
1 tbsp honey
3/4 tsp salt
3/4 tsp black pepper
Instructions
- Cook orzo in salted boiling water until al dente. Drain and rinse under cold water.
- Dice bell pepper and cucumber. Mince red onion. Chop herbs and mince garlic. Crumble feta.
- In a jar, whisk together lemon juice, olive oil, honey, garlic, salt, and pepper until emulsified.
- In a large bowl, combine cooled orzo, vegetables, and herbs. Pour most of the dressing over and toss. Gently fold in feta.
- Cover and refrigerate for at least 30 minutes before serving. Toss again and adjust seasoning if needed.
Notes
- Rinsing the cooked orzo is key to prevent stickiness.
- Letting the salad chill allows flavors to meld beautifully.
- For a vegan version, use maple syrup and a vegan feta substitute.
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg
Find it online: https://prepmealkitchen.com/tangy-lemon-orzo-salad-with-feta/