Description
This refreshing and vibrant lemon orzo salad combines tender orzo pasta with crisp peas, cucumber, fresh parsley, and tangy feta cheese, all tossed in a bright lemon and olive oil dressing. Ready in just 20 minutes, this salad is perfect as a light lunch or a flavorful side dish for any meal.
Ingredients
Salad
- 1 ½ cup dried uncooked orzo pasta
- 1 cup frozen peas, thawed
- ½ cucumber, chopped
- ⅓ cup fresh curly parsley, chopped
- ⅓ cup crumbled feta cheese
Dressing
- 3 Tablespoons freshly squeezed lemon juice
- 3 Tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon ground pepper
Instructions
- Cook the Orzo: Bring a saucepan of water to a boil over high heat. Add the orzo and cook according to the package instructions, approximately 8-10 minutes, until just tender. Drain the orzo and rinse under cold water until cooled to room temperature. Drain well and transfer to a large mixing bowl.
- Prepare the Dressing: While the orzo is cooking, whisk together the freshly squeezed lemon juice, olive oil, sea salt, and ground pepper in a small bowl until well combined.
- Combine Salad Ingredients: To the cooled orzo, add the thawed peas, chopped cucumber, chopped parsley, and crumbled feta cheese. Toss gently to combine all ingredients evenly.
- Dress the Salad: Pour the lemon dressing over the salad mixture and toss thoroughly to coat every ingredient with the dressing.
- Serve or Chill: Serve the salad immediately for a fresh taste or chill it in the refrigerator until ready to serve for a more refreshing and melded flavor.
Notes
- This salad can be made a few hours ahead and refrigerated, allowing flavors to meld beautifully.
- For a vegan version, omit the feta or substitute with vegan cheese or toasted nuts.
- You can add other fresh herbs such as mint or dill for extra flavor variation.
- Adjust salt and pepper to taste depending on your preference.
- Use gluten-free orzo pasta to make this salad gluten-free.
