Description
A vibrant and refreshing Lemony Rainbow Orzo Salad that is perfect for summer gatherings or as a light meal. The colorful mix of orzo pasta, fresh vegetables, tangy feta cheese, and a zesty lemon dressing creates a delightful dish bursting with flavor.
Ingredients
Scale
For the salad:
- 1 cup dry orzo pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup diced cucumber
- 1/2 cup shredded carrots
- 1/2 cup diced red bell pepper
- 1/4 cup finely chopped red onion
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil (optional)
For the lemon dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the orzo: Cook the orzo pasta according to package directions until al dente. Drain and rinse under cold water. Set aside.
- Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt, and pepper.
- Combine ingredients: In a large bowl, mix the cooked orzo, tomatoes, cucumber, carrots, bell pepper, red onion, feta, parsley, and basil (if using). Add the dressing and toss to coat.
- Chill and serve: Refrigerate for at least 30 minutes. Serve chilled or at room temperature.
Notes
- This salad is great for meal prep and picnics.
- For added protein, include grilled chicken or chickpeas.
- Choose gluten-free orzo for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Boiling
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 10 mg
