Lemon Orzo Pasta Salad
This zingy lemon orzo pasta salad recipe is FULL of bright, fresh, summery flavor. A perfect summer cookout side dish or potluck salad!
Servings: 12 servings
Ingredients
- 1 pound orzo pasta
- ¼ cup salt for the cooking water
- 2 large lemons zested and juiced (about ½ cup lemon juice)
- ½ cup extra-virgin olive oil
- ½ cup roasted red peppers chopped
- 2 cups grape tomatoes halved
- ½ cup green onions greens only, sliced
- ½ cup fresh Italian parsley leaves only, chopped
- 1 (0.66-ounce) package fresh basil leaves only, chopped
- 1 (4-ounce) container crumbled feta cheese (optional)
Instructions
- Bring 5 quarts of water to a rolling boil. Once boiling, add ¼ cup salt. Add the orzo pasta to the water and stir. Cook for 8-9 minutes or until al dente, stirring occasionally to prevent the pasta from sticking.
- While the orzo is cooking, zest and juice the lemons into a large mixing bowl. Whisk in the olive oil.
- When the orzo is done cooking, drain the pasta water (do not rinse). Toss the hot orzo with the lemon citrus vinaigrette. Set aside to cool while you chop the remaining ingredients.
- Fold in the red peppers, grape tomatoes, green onions, parsley, and basil.
- Refrigerate for at least two hours. If desired, add crumbled feta cheese before serving. Toss well and serve cold.
Nutrition
Calories: 255kcal | Carbohydrates: 31g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 8mg | Sodium: 387mg | Potassium: 198mg | Fiber: 2g | Sugar: 2g | Vitamin A: 612IU | Vitamin C: 14mg | Calcium: 69mg | Iron: 1mg
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