Easy Lemon Orzo Salad
Serving Size: 8 people
DESCRIPTION
Easy Lemon Orzo Salad with lemon vinaigrette and vegan feta is fresh, light, and sure to be the star of summer potlucks or side dish at weekend lunches with the family.
INGREDIENTS
- 2 cups orzo pasta uncooked
- 1 cup Persian cucumbers diced
- ½ cup orange or yellow bell pepper diced
- 1 cup sun-dried tomatoes finely diced
- 1 cup fresh Italian parsley finely chopped
- ½ cup Vegan feta cheese Optional, I used Violife Feta
Ingredients for the vinaigrette
- ¼ cup olive oil extra virgin
- 2 tablespoon lemon juice freshly squeezed
- 1 teaspoon lemon zest
- 3 tablespoon red wine vinegar or apple cider vinegar
- 2 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon salt
- ¼ teaspoon crushed black pepper
METHOD
- In a small bowl, whisk all ingredients for the vinaigrette together until combined. Set aside.
- Cook the orzo pasta according to the package instructions until al dente. Stir occasionally while cooking. Remove from heat, and drain in cold water.
- Transfer the cooked orzo to a large mixing bowl and add the remaining ingredients.
- Drizzle the vinaigrette on top and toss until it is all combined.
- Top with crumbled feta cheese.
- Serve right away, or refrigerate in an airtight container for up to 2 days.
NOTES
If using Violife Feta cheese: crumble the cheese with clean hands, since it comes as a block. Add the feta cheese right before serving.
NUTRITION
Calories: 271kcal | Carbohydrates: 41g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 674mg | Potassium: 668mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1079IU | Vitamin C: 30mg | Calcium: 64mg | Iron: 3mg
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