Orzo Pasta Salad with Lemon Vinaigrette
Orzo Pasta Salad with Lemon Vinaigrette is a vibrant and refreshing dish that captures the essence of summer in every bite. This delightful salad features tender orzo pasta, colorful vegetables, and a zesty lemon vinaigrette that tantalizes the taste buds. Perfect for picnics, barbecues, or as a light meal, this versatile recipe can be customized with your favorite ingredients. Whip it up effortlessly for a flavorful experience that will leave everyone asking for more.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup orzo pasta
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/2 cup extra virgin olive oil
- Juice of 2 fresh lemons
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the orzo in salted boiling water according to package instructions until al dente. Drain and rinse under cold water.
- While the pasta cooks, dice the cucumber and halve the cherry tomatoes. Finely chop the red onion.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.
- In a large bowl, combine cooked orzo with diced veggies and crumbled feta. Pour the dressing over and toss gently.
- Cover and chill in the fridge for at least one hour before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 360mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
Keywords: - Add grilled chicken or shrimp for extra protein. - Substitute vegetables based on seasonal availability or personal preference. - Enhance flavor with fresh herbs like basil or parsley.