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Lemon Orzo Salad

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Lemon Orzo Salad is a light and refreshing pasta salad made with tender orzo, fresh herbs, vegetables, and a zesty lemon vinaigrette. Great as a side dish or a standalone lunch.

Ingredients

Scale
  • 1 cup dry orzo pasta
  • 1 cup baby spinach, chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup feta cheese, crumbled
  • 2 tablespoons fresh dill or parsley, chopped

For the lemon vinaigrette:

  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • Salt and pepper to taste

Instructions

  1. Cook orzo according to package instructions. Drain, rinse under cold water, and let cool.
  2. In a large bowl, combine cooked orzo, spinach, tomatoes, cucumber, red onion, feta, and herbs.
  3. In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt, and pepper.
  4. Pour the dressing over the salad and toss to coat evenly.
  5. Refrigerate for at least 30 minutes before serving to let the flavors meld.

Notes

  • Add grilled chicken, shrimp, or chickpeas for added protein.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Use arugula or kale in place of spinach for a flavor variation.

Nutrition

Find it online: https://ukfinda.com/lemon-orzo-salad/