Lemon Orzo Salad with Feta (Print Version)
A vibrant Mediterranean pasta salad featuring orzo, fresh vegetables, herbs, and tangy feta tossed in a zesty lemon dressing.
# Ingredients:
→ Main Ingredients
01 -
2 cups orzo, uncooked
02 -
1 red bell pepper, chopped
03 -
1 English cucumber, chopped
04 -
1/2 red onion, small diced
05 -
6 ounces feta cheese, crumbled
06 -
2-3 garlic cloves, minced
07 -
1/4 cup fresh parsley, chopped
08 -
1/4 cup fresh basil, chopped
09 -
Juice and zest of 1 lemon (1.5-2 ounces juice)
10 -
1/2 cup extra virgin olive oil
11 -
1 tablespoon honey
12 -
1/2 teaspoon sea salt
13 -
1/2 teaspoon cracked pepper
# Steps:
01 -
Cook orzo according to package instructions. Drain and rinse with cold water to cool.
02 -
Add orzo, red bell pepper, cucumber, red onion, garlic, parsley, basil, lemon juice and zest, olive oil, honey, salt, and pepper into a large bowl. Toss to combine.
03 -
Gently fold crumbled feta cheese into the salad.
04 -
Refrigerate the salad in a sealed container for at least 30 minutes or until ready to serve.
05 -
Toss the salad once more before serving. Add an extra drizzle of olive oil if needed.
# Notes:
01 -
Chilling the salad enhances the flavor. Allow flavors to meld for at least 30 minutes if possible.
02 -
Add extra olive oil if the salad has been chilled for a long time to restore moisture.