Description
A light and zesty lemon orzo salad made with tender orzo, crisp veggies, feta, and a simple lemon–olive oil dressing. Refreshing, easy to make, and perfect as a side dish or light meal.
Ingredients
- 2 cups uncooked orzo
- 1 red bell pepper, chopped
- 2 stalks celery, diced
- 1 small red onion, diced
- ¼ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- 2 tablespoons extra virgin olive oil
- Juice and zest of 1 lemon
- Sea salt, to taste
- Cracked black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add orzo and cook until al dente, about 7 minutes.
- Drain orzo and rinse under cold water until cool. Shake off excess water.
- While the orzo cooks, chop bell pepper, celery, onion, parsley, and prepare lemon zest and juice.
- In a large bowl, combine orzo, vegetables, feta, and parsley.
- Drizzle with olive oil, lemon juice, and zest. Season with salt and pepper.
- Toss gently until evenly coated.
- Serve immediately or chill 30–60 minutes before serving.
Notes
- Serve chilled or at room temperature.
- If refrigerated, stir before serving and add a small drizzle of olive oil if needed.
- Great for potlucks, meal prep, or light lunches.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Main Course, Salad
- Method: Boil, Toss
- Cuisine: Mediterranean, American