Description

This Healthy Easy Orzo Lemon Salad combines al dente orzo with colorful vegetables and a zesty lemon dressing. It’s simple to make and perfect for a quick, nutritious meal.

Ingredients

Scale

2 cups uncooked orzo
1 red bell pepper, chopped
2 stalks celery, diced
1 small red onion
¼ cup feta cheese, crumbled
¼ cup fresh parsley, chopped
2 tbsp extra virgin olive oil
sea salt, to taste
cracked black pepper, to taste
juice and zest of 1 lemon

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Instructions

Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, usually around 7 minutes, according to package instructions.
Drain the orzo and rinse it under cold water until it's cool. Shake off excess water to prevent a watery salad.
Chop the red bell pepper, dice the celery and onion, and roughly chop the parsley. Zest and juice the lemon.
In a large bowl, combine the cooked orzo with the chopped vegetables, feta, and parsley. Drizzle the olive oil, lemon juice, and zest over the mixture. Season with sea salt and cracked black pepper to taste. Gently toss to combine.
Serve immediately at room temperature or chill for 30-60 minutes to enhance the flavors. If the salad firms up, give it a quick stir and add a drizzle of olive oil if needed.

Notes

For added protein, consider adding cooked chicken or chickpeas.
Make sure to rinse the orzo to prevent clumping and to keep the salad fresh.
The salad can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 2g
Sodium: 300mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 7g
Cholesterol: 5mg