Description
This Healthy Easy Orzo Lemon Salad combines al dente orzo with vibrant veggies, tangy lemon, and creamy feta, creating a refreshing dish that’s ideal for quick dinners or healthy lunches.
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. Add the orzo and cook until al dente, usually around 7 minutes.
- Drain the orzo and rinse it under cold water until it’s cool. Shake off excess water to prevent a watery salad.
- While the pasta cooks, 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 vegetables, feta, and parsley. Drizzle olive oil and lemon juice above.
- Season with sea salt and cracked black pepper, adjusting to taste. Gently toss until well coated.
- Serve immediately at room temperature or refrigerate for 30-60 minutes to enhance flavor. If needed, stir and add olive oil before serving.
Notes
For added protein, consider incorporating grilled chicken or chickpeas.
Feel free to add other seasonal vegetables like cucumbers or cherry tomatoes.
The salad can be made a day in advance for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 8mg