Description
This Lemon Orzo Salad is a vibrant and refreshing dish that combines the delightful flavors of zesty lemon, fresh herbs, and crunchy cucumbers. Perfect for summer picnics, potlucks, or as a light weeknight dinner, this salad is versatile and easy to prepare in just 20 minutes. The combination of orzo pasta and fresh ingredients creates a satisfying texture that will surely impress your guests. Serve it warm or chilled for a delicious meal that’s both nutritious and bursting with flavor.
Ingredients
Scale
- 8 ounces orzo pasta (dried)
- ¼ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 1 teaspoon lemon zest
- 5–6 Persian cucumbers (diced)
- ¼ cup fresh dill (chopped)
- ¼ cup parsley (chopped)
- Salt and pepper (to taste)
- Optional: Feta cheese for serving
Instructions
- Cook the orzo in salted boiling water until al dente, about 8-10 minutes. Drain and transfer to a large serving bowl.
- Drizzle the olive oil, lemon juice, and zest over the orzo. Toss to combine.
- Add diced cucumbers, dill, and parsley to the bowl. Season with salt and pepper to taste.
- If desired, sprinkle feta cheese on top before serving.
- Enjoy warm or refrigerate for about an hour before serving cold.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 310
- Sugar: 2g
- Sodium: 110mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg