Lunch

Lemon Orzo Pasta Salad

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 4-6
Lemon Orzo Pasta Salad
Share: Share on Facebook Pin on Pinterest
PRINT RECIPE

Ingredients

  • 1 cup orzo pasta
  • 1 tbsp Filippo Berio Extra Virgin Olive Oil
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, peeled, seeded, diced
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh parsley, chopped
  • ¼ cup feta cheese, crumbled
  • Juice and zest of 1 lemon
  • 1–2 tsp white wine vinegar or champagne vinegar (adjust to taste)
  • Salt and pepper, to taste

    • Directions

    • Cook orzo: Boil salted water and cook orzo until al dente. Drain, rinse under cold water, and toss with 1 tbsp olive oil to prevent sticking.
    • Prep veggies: Halve cherry tomatoes, dice cucumber, chop red onion and parsley.
    • Assemble salad: In a large bowl, combine orzo, vegetables, parsley and feta.
    • Dress salad: Add lemon juice, zest, olive oil, vinegar, salt and pepper. Toss gently to combine. Taste and adjust acidity if needed.
    • Serve: Chill 15–30 minutes or serve immediately. Great for lunch, meal prep or parties.
    Categories: LunchSalads & BowlsBoilMediterraneanLunchSalads

    ×

    Categories

    Lunch

    Cooking Method: Boil

    World Cuisine: Mediterranean

    Timeless taste

    Since 1867, Filippo Berio has been perfecting the art of flavor. We’ve become a staple in kitchens around the world as living proof that great taste never goes out of style. Learn more about our commitment to tradition, quality, and flavor that rings as true today as it did when our first bottle was forged.

    Explore our Heritage

    Recommended Product

    Extra Virgin Olive Oil
    View Product