Lemon Orzo Pasta Salad
Servings 4 servings
Ingredients
- 1 ½ cups uncooked orzo
- 1-2 tablespoons lemon juice from about ½ lemon
- ½ tablespoon lemon zest from about ½ lemon
- ¼ cup olive oil
- ¼ cup fresh basil roughly chopped
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup grape tomatoes halved
- ¼ cup grated parmesan cheese
- ¼ cup feta cheese
Instructions
- Bring a pot of water to a boil. Add 1 ½ cups uncooked orzo and cook for 8-9 minutes, until al dente. Drain well and place it into a serving bowl.
- In a small bowl or mason jar, mix together 1-2 tablespoons lemon juice, ½ tablespoon lemon zest, ¼ cup olive oil, ¼ cup fresh basil, ¼ teaspoon salt and ¼ teaspoon pepper.
- Pour the dressing mixture over the cooked orzo and toss until all of the orzo is coated.
- Add in ½ cup grape tomatoes, ¼ cup grated parmesan cheese and ¼ cup feta cheese.
- Serve warm or chill in the refrigerator until ready to serve — this recipe can be enjoyed hot or cold.
Notes
Store in an airtight container in the fridge for up to one week.
Serving Suggestions
- This pasta salad recipe is great as a cold side dish. Serve it cold with your summer favorites like barbecue, burgers or picnic foods.
- It is also delicious warm. Add a protein over top, such as grilled chicken, and enjoy it as a main meal.
- Add your favorite mix-ins. Chopped kalamata olives, crushed red chili flakes or capers would add an extra zing of flavor.
Nutrition
Serving: 0.5cup | Calories: 508kcal | Carbohydrates: 69g | Protein: 15g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 14mg | Sodium: 369mg | Potassium: 310mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1030IU | Vitamin C: 8mg | Calcium: 150mg | Iron: 2mg
