Description
A vibrant, refreshing pasta salad with al dente orzo, crisp vegetables, tangy lemon dressing, and creamy feta. Ideal for gatherings, weeknight dinners, or picnics, this zesty dish balances texture and flavor effortlessly.
Ingredients
2 cups uncooked orzo
1 red bell pepper, diced
1 English cucumber, diced
1 red onion, finely chopped
2 cloves garlic, minced
6 oz feta cheese, crumbled
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 lemon zest
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
Instructions
Boil orzo in salted water until al dente (8-10 minutes). Drain and cool.
In a large bowl, combine cooled orzo, diced pepper, cucumber, red onion, garlic, parsley, and basil.
In a separate small bowl, whisk together olive oil, lemon juice, lemon zest, salt, and black pepper.
Pour dressing over the orzo mixture, stir to combine, then fold in crumbled feta.
Chill for 15 minutes before serving to let flavors meld.
Notes
Store in an airtight container for up to 3 days. Serve chilled. For gluten-free orzo, use quinoa or rice pasta. For vegan option, omit feta or use dairy-free cheese. Add cherry tomatoes or Kalamata olives for extra taste.
- Prep Time: 10
- Cook Time: 15
- Category: Recipes
- Method: Stirring & Chilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg