Description
A refreshing orzo salad with lemon and herbs, perfect for a light meal or side dish.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups water or vegetable broth
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh dill
- 1/4 cup chopped red onion
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup crumbled feta cheese (optional)
- Salt and pepper to taste
Instructions
- Cook orzo in boiling water or vegetable broth according to package instructions. Drain and rinse under cold water.
- In a large bowl, whisk together lemon juice, olive oil, salt, and pepper.
- Add cooked orzo to the bowl and toss to coat.
- Stir in parsley, dill, red onion, cherry tomatoes, and cucumber.
- If using, sprinkle feta cheese on top.
- Chill in the fridge for at least 30 minutes before serving.
Notes
- You can substitute orzo with quinoa for a gluten-free option.
- Add grilled chicken or shrimp for extra protein.
- The salad tastes best when served chilled.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 5mg