Description
A quick and simple orzo salad with a tangy lemon dressing, complemented by feta cheese and fresh herbs, perfect for a light and flavorful side dish.
Ingredients
Units
Scale
- 1 cup orzo pasta
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup red onion, finely diced (optional)
- 1 tablespoon pine nuts (optional)
Instructions
- Cook the orzo pasta according to the package instructions. Drain and rinse with cold water to cool.
- In a large bowl, combine the cooked orzo, crumbled feta, parsley, and red onion (if using).
- In a small bowl, whisk together lemon zest, lemon juice, olive oil, salt, and pepper.
- Pour the dressing over the orzo salad and toss gently to combine.
- If using, sprinkle pine nuts over the top for added crunch.
- Serve chilled or at room temperature.
Notes
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- For a more intense lemon flavor, increase the lemon zest or add extra lemon juice.
- Feel free to add more vegetables, such as cucumber or cherry tomatoes, for extra freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg