Lemon Herb Orzo Salad
Bright, fresh, and full of flavor, this Lemon Herb Orzo Salad is the perfect summer side dish. Easy to make and ideal for picnics, potlucks, or weekday lunches!
Servings 6
Calories 357kcal
Ingredients
- 1 ½ cups orzo pasta uncooked
- 1 cup cucumber chopped
- 1 pint cherry tomatoes halved
- 1 ¾ cups crumbled feta cheese
- ¼ cup red onion finely chopped
- 2 tbsp chopped fresh dill
- 1 tbsp chopped fresh parsley
Dressing
- ¼ cup extra virgin olive oil
- 3 tbsp lemon juice
- zest of 1 lemon
- 1 tsp Dijon mustard
- 1 clove garlic minced
- salt and pepper to taste
Instructions
- Cook the orzo in salted water according to package instructions. Drain and rinse with cold water to cool. Set aside.
- In a small bowl, whisk together the dressing ingredients: olive oil, lemon juice, zest, Dijon, garlic, salt, and pepper.
- In a large bowl, combine the cooked orzo, cucumber, tomatoes, red onion, feta cheese, dill, and parsley.
- Pour the dressing over the salad and toss well to combine.
- Chill for 20–30 minutes to allow the flavors to develop, or serve immediately.
Nutrition
Calories: 357kcal | Carbohydrates: 35g | Protein: 12g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 39mg | Sodium: 520mg | Potassium: 338mg | Fiber: 2g | Sugar: 4g | Vitamin A: 654IU | Vitamin C: 23mg | Calcium: 240mg | Iron: 1mg