Lemon Orzo Salad
If there’s one thing you have to make before summer ends, it’s this simple lemon orzo salad. It’s full of vibrant flavors and fresh ingredients like crunchy cucumber, juicy tomatoes and bright, beautiful basil – topped with a zesty lemon dressing.
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Ingredients
For the salad:
- 1 1- pound package orzo
- 1 pint grape tomatoes
- 1 English cucumber (seeded and sliced)
- 1/4 cup diced shallots
- 1/4 cup chopped fresh basil
- For garnish: Feta cheese crumbles (optional)
For the dressing:
- 1 lemon (zested and juiced (about 1/4 cup juiced))
- 2 tablespoons white wine vinegar
- 1/3 cup olive oil
- 1 teaspoon coarse salt
- 1/2 teaspoon black pepper
Instructions
- Cook pasta according to package directions for al dente in a large pot of salted, boiling water. Drain pasta and rinse with cold water.
- Combine the dressing ingredients in a small bowl and whisk until smooth.
- Add the cooled pasta to a large mixing bowl along with the vegetables and dressing. Stir until evenly coated in dressing.
- Before serving, adjust seasoning to taste with salt & pepper.
- Garnish with crumbled feta cheese.
Nutrition
Calories: 527kcal Carbohydrates: 91g Protein: 16g Fat: 11g Saturated Fat: 2g Polyunsaturated Fat: 2g Monounsaturated Fat: 7g Sodium: 303mg Potassium: 497mg Fiber: 5g Sugar: 6g Vitamin A: 576IU Vitamin C: 17mg Calcium: 44mg Iron: 2mg