Description
A light and refreshing orzo salad with juicy cherry tomatoes, crisp cucumbers, tangy feta, and a zesty lemon vinaigrette—perfect for picnics, potlucks, or weekday lunches.
Ingredients
Scale
- 1 ½ cups dry orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup crumbled feta cheese
- ¼ cup red onion, finely chopped
- 3 tablespoons fresh lemon juice
- ¼ cup extra virgin olive oil
- 1 tablespoon fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Cook orzo according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to make the vinaigrette.
- In a large bowl, combine orzo, cherry tomatoes, cucumber, red onion, and parsley.
- Pour the vinaigrette over the salad and toss until everything is well coated.
- Gently fold in the feta cheese.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Make it ahead for deeper flavor.
- Swap parsley with dill or basil for variety.
- Add olives for a briny touch.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg
Keywords: orzo salad, lemon vinaigrette, pasta salad, summer recipe, vegetarian salad