Description
A light and refreshing pasta salad perfect for summer, featuring orzo, fresh vegetables, feta cheese, and zesty lemon.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups vegetable or chicken broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, chopped
- 1/4 cup red onion, diced
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- Zest and juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a saucepan, bring the broth to a boil.
- Add the orzo and stir; cook for 8-10 minutes until tender.
- Drain the orzo and rinse it under cold water to stop the cooking.
- In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, bell pepper, red onion, and feta cheese.
- In a small bowl, whisk together the lemon zest, lemon juice, olive oil, salt, and pepper; pour over the orzo mixture.
- Gently toss everything together; taste and adjust seasonings if necessary.
- Refrigerate for at least 30 minutes before serving to let the flavors meld.
Notes
This pasta salad is versatile; feel free to add grilled chicken, olives, or adjust ingredients based on what you have.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 340mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 10mg