Lemon Orzo Salad
This easy lemon orzo salad is the perfect side dish for any summer get-together. It's packed with fresh veggies, topped with creamy feta cheese and fresh herbs, and coated in a zesty lemon dressing,
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Servings: 6 servings
INGREDIENTS
Pasta Salad
- 12 ounces dry uncooked orzo
- 1/2 red onion cut into small pieces
- 1 block feta or goat cheese crumbled
- 10 ounces grape or cherry tomatoes halved
- 1 English cucumber sliced and halved
- Fresh basil and parsley for topping
Lemon Basil Vinaigrette
- 1 1/2 cups fresh basil leaves
- 1/3 cup olive oil
- 2 tablespoons pine nuts optional
- 1 tbsp honey
- 1 clove garlic
- 1 Tablespoon red wine vinegar
- 2 Tablespoons lemon juice
- 1/2 teaspoon kosher salt
- Pinch of red pepper flakes
INSTRUCTIONS
- Bring a large pot of salted water to a boil. Make the orzo pasta according to the package directions.
- While it's cooking, chop the cucumber, tomato, and red onion. Set aside.
- Add all of the ingredients for the lemon basil vinaigrette into the bowl of a food processor or high-speed blender. Blend on high until smooth and all of the basil and pine nuts are broken down.
- Drain the cooked orzo and rinse it with cold water. Transfer it to a large bowl and pour half of the dressing on top. Toss to coat the orzo in the dressing. Add the remaining ingredients and the second half of the dressing and toss again.
- Garnish with fresh basil, parsley, and lemon slices.
Notes
Store leftovers in an airtight container for up to 5 days in the refrigerator.
Nutrition
Serving: 1serving | Calories: 422kcal | Carbohydrates: 51.8g | Protein: 10.4g | Fat: 20.3g | Cholesterol: 2.2mg | Sodium: 139.3mg | Fiber: 3.9g | Sugar: 6.7g | Vitamin A: 56.5IU | Vitamin C: 11.6mg
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