Description
This Healthy Easy Orzo Lemon Salad is bursting with flavor from fresh vegetables, zesty lemon, and creamy feta. It’s a quick and satisfying meal option that’s perfect for summer picnics or weeknight dinners.
Ingredients
Scale
- 2 cups uncooked orzo
- 1 red bell pepper chopped
- 2 stalks celery diced
- 1 small red onion
- ¼ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- 2 tbsp extra virgin olive oil
- sea salt to taste
- cracked black pepper to taste
- juice and zest of 1 lemon
Instructions
- Bring a large pot of salted water to a boil and add the orzo. Cook until al dente, following the package instructions (approximately 7 minutes).
- Drain the orzo and rinse under cold water until cool to touch, shaking off excess water to prevent a watery salad.
- Chop the red bell pepper, dice the celery and onion, and roughly chop the parsley. Zest and juice the lemon.
- In a large mixing bowl, combine the cooked orzo with the chopped veggies, feta, and parsley. Pour olive oil, lemon juice, and zest over the mixture. Season with sea salt and cracked black pepper, and gently toss to mix well.
- Serve immediately at room temperature, or chill for 30–60 minutes to enhance the flavors. If the salad firms up in the fridge, stir before serving and add a drizzle of olive oil if needed.
Notes
To keep the salad fresh, store it in an airtight container in the refrigerator for up to 3 days.
Feel free to customize with additional veggies or proteins like chickpeas or grilled chicken for a heartier meal.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg