Description
A fresh Lemon Orzo Pasta Salad with herbs, cucumber, feta, and a bright citrus dressing. Perfect for a quick summer side or light meal.
Ingredients
Scale
- 1 cup orzo pasta
- Sea salt
- 1/2 English cucumber diced
- 1 bell pepper diced
- 1/2 cup fresh parsley chopped
- 1/2 cup fresh dill chopped
- 1/2 cup crumbled feta cheese
- 3 to 4 tablespoons olive oil
- Zest of 1 lemon
- Juice of 1 lemon
- Black pepper
Instructions
- Boil salted water in a large pot
- Dice cucumber and bell pepper
- Chop parsley and dill finely
- Cook orzo for 6 minutes until al dente
- Drain and rinse orzo under cold water
- Combine orzo with vegetables and herbs
- Add feta cheese to the bowl
- Drizzle olive oil and add lemon zest and juice
- Season with salt and pepper
- Mix well and serve chilled
Notes
- Do not overcook orzo to avoid mushy texture
- Always rinse pasta with cold water after cooking
- Add feta only after pasta cools
- Use fresh lemon juice for best flavor
- Refresh leftovers with olive oil and lemon juice
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 5g
- Sodium: 400mg
- Fat: 45g
- Saturated Fat: 10g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 25mg