Lemon Orzo Pasta
Prepare this quick lemon orzo salad for a vibrant and satisfying summer orzo salad perfect for picnics, weeknight dinners, and more!
Servings: 6 servings
Calories: 311kcal
Equipment
Ingredients
For the dressing
- ½ cup lemon juice
- ¼ cup olive oil
- 1 tablespoon red wine vinegar
- 3 tablespoon parsley finely chopped
- ¼ teaspoon garlic powder
- ½ teaspoon sea salt
For the salad
- 8 oz orzo
- ⅓ cup feta cheese crumbled
- ¼ cup red onion diced
- ¼ cup cherry tomatoes halved
- 3 oz salami sliced into strips
Instructions
- Make the dressing by adding all the dressing ingredients to a jar. Place the lid on top and shake well or mix well with a spoon until the seasonings are well combined. Set aside.½ cup lemon juice, ¼ cup olive oil, 1 tablespoon red wine vinegar, 3 tablespoon parsley, ¼ teaspoon garlic powder, ½ teaspoon sea salt
- Prepare the orzo according to package directions.8 oz orzo
- Once the orzo is cooked, run it under some cold water to cool it off. Then add it to a large bowl along with the feta cheese, red onion, cherry tomatoes, and salami. Drizzle the dressing over the ingredients and toss well with large spoons until well combined.⅓ cup feta cheese, ¼ cup red onion, ¼ cup cherry tomatoes, 3 oz salami
- Serve the salad with a serving spoon and enjoy!
Notes
Store : Store the orzo salad in an airtight container in the fridge for up to 5 days. When ready to serve, give it a little toss to distribute the ingredients, and enjoy!
Nutrition
Serving: 1serving | Calories: 311kcal | Carbohydrates: 32g | Protein: 10g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 19mg | Sodium: 614mg | Potassium: 208mg | Fiber: 2g | Sugar: 2g | Vitamin A: 236IU | Vitamin C: 15mg | Calcium: 58mg | Iron: 1mg