Filippo Berio

Lemon Orzo Pasta Salad

Prep Time: 15 min

Cook Time: 10 min

Total Time: 25 min

Servings: 4-6

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

RECIPE 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.