Lemon Orzo Salad
This Lemon Orzo Salad is made with fresh produce like tomatoes, zucchini and basil, and the lemons make it light and refreshing. It's healthy and a perfect make-ahead lunch recipe, so what are you waiting for? Dig in!
- 1 1/2 cups orzo
- 1/3 cup lemon juice
- 1/4 cup olive oil
- 1 teaspoon lemon zest
- 1/2 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup grape tomatoes sliced
- 1/2 cup zucchini sliced
- 1/4 cup basil chopped
- 2 tablespoon feta cheese
Cook pasta as you normally would, until it's al dente.
While the pasta is cooking, combine lemon juice, olive oil, lemon zest, water, salt, and pepper in a bowl and set aside. Then, slice the tomatoes, zucchini and basil and set aside.
Once pasta is cooked, drain it, then transfer it to the bowl with the lemon juice and let it set for 10 minutes. In that time, the pasta will soak up the lemon juice, olive oil and water, which is good because we don't want it to be dry.
Then, add in the tomatoes, zucchini, basil, and feta cheese and stir to combine. Enjoy as-is, or add extra feta and/or black pepper on top!
Ingredient substitutions: If you want to use different vegetables, try peas, artichokes or spinach. If you want to use different cheese, try goat cheese.
Storage: Store this pasta in an air-tight container in the refrigerator for up to 7 days.
Make it ahead: This recipe can easily be made ahead of time. Simply cook the pasta and have it sit in the bowl with lemon juice, then add the vegetables and store it in the refrigerator. Before serving, add the cheese.
Calories: 365kcal | Carbohydrates: 46g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 249mg | Potassium: 275mg | Fiber: 2g | Sugar: 4g | Vitamin A: 456IU | Vitamin C: 17mg | Calcium: 60mg | Iron: 1mg