Easy Lemon Orzo Salad With Feta

This easy Lemon Orzo Salad is a refreshing side dish that’s quick to prep and full of bright, zesty flavor. It’s loaded with cucumbers, bell peppers, feta cheese, and fresh herbs for the perfect balance of crunch and creaminess. A splash of lemon juice and zest ties everything together with a citrusy kick.

Perfect for summer potlucks, BBQs, or weekday lunches, this lemon orzo pasta salad is light, colorful, and packed with veggies. It’s a crowd-pleasing dish that comes together in minutes and tastes even better after chilling. A fresh new favorite for warm-weather gatherings!

Easy Lemon Orzo Salad With Feta

Print

This easy Lemon Orzo Salad is a refreshing side dish that’s quick to prep and full of bright, zesty flavor. It’s loaded with cucumbers, bell peppers, feta cheese, and fresh herbs for the perfect balance of crunch and creaminess. A splash of lemon juice and zest ties everything together with a citrusy kick.

Prep Time 15 minutes

Cook Time 7 minutes

Total Time 22 minutes

Ingredients

• 2 c orzo, uncooked
• 1 red bell pepper, chopped
• 1 English cucumber, chopped
• 1/2 red onion, small diced
• 6 oz. feta cheese, crumbled
• 2-3 garlic cloves, minced
• 1/4 c fresh parsley, chopped
• ¼ c fresh basil, chopped
• Juice and zest of 1 lemon, 1.5-2 oz juice
• 1/2 c extra virgin olive oil
• 1 T honey
• 1/2 tsp sea salt
• ½ tsp cracked pepper

Instructions

1. Cook orzo according to package instructions. Chop and prep all veggies.
2. When orzo is cooked al dente, drain the water and then pour cold water over the orzo to cool it off. Drain the water completely.
3. Add the orzo and all other ingredients except the feta into a large bowl (you can wait to add the honey until after tossing.) Toss the salad well. Add more olive oil if desired and adjust salt and pepper to taste.
4. Fold the feta cheese into the mixed salad.
5. Chill until ready to serve. Toss just before serving and add an extra drizzle of olive oil if desired. Refrigerate in a sealed container for about 5 days.

Notes

• For best results, chill before serving. While this easy Lemon Orzo Salad can be eaten freshly tossed, chilling for about 30 minutes will allow the flavors to meld and really soak in. If time allows, try to chill.
• Toss with an extra drizzle of olive oil before serving. If the salad has been chilling for more than a few hours, add extra olive oil and toss to add back in the moisture that may have been absorbed. For best results, always toss just before serving.

See also  Slow Cooker Chicken Pot Pie Recipes

Please leave a star rating and comment to let us know how you liked this recipe!Source