Orzo Lemon Salad
Tossed with Kalamata olives and crumbled feta, this 15-minute Orzo Lemon Salad will quickly become your new favorite make-ahead recipe.
Calories 2412kcal
Ingredients
- ½ lb 8 oz orzo pasta
- 1 cup Kalamata olives halved
- ½ red onion finely diced
- 2 english cucumbers diced
- Juice of one lemon
- ½ cup oregano infused olive oil
- 2 tsp kosher salt
- 1 tsp cracked black pepper
- ½ cup basil chopped
- 4 oz feta cheese crumbled
- Lemon slices
- Basil leaves
Instructions
- Bring a large pot of salted water to a rolling boil. Add the orzo and cook for 7-8 minutes, stirring frequently to prevent sticking. Drain pasta but do not rinse.
- In a large serving bowl toss together orzo pasta, cherry tomatoes, red onion, cucumber, lemon juice, olive oil, kosher salt and black pepper until combined.
- Gently toss in chopped basil and feta cheese. Taste test once more for salt and pepper.
- Salad can be served at room temp or be made the night before and refrigerated. Top with fresh lemon slices and basil leaves before serving.
Notes
For leftovers: Squeeze a bit more fresh lemon juice and a drizzle of olive oil toss together before serving.
Nutrition
Calories: 2412kcal | Carbohydrates: 207g | Protein: 52g | Fat: 157g | Saturated Fat: 34g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 100g | Cholesterol: 101mg | Sodium: 8081mg | Potassium: 1659mg | Fiber: 16g | Sugar: 19g | Vitamin A: 2284IU | Vitamin C: 23mg | Calcium: 820mg | Iron: 7mg