Description
A colorful and refreshing salad combining bright vegetables with orzo pasta and a zesty lemon dressing.
Ingredients
Scale
- 1 cup dry orzo pasta
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup yellow bell pepper, diced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Cook the orzo pasta according to package instructions. Drain and let it cool.
- In a large bowl, combine the cooked orzo with cherry tomatoes, cucumber, red bell pepper, and yellow bell pepper.
- Drizzle with lemon juice and olive oil, season with salt and pepper to taste, and toss to combine.
- Serve chilled or at room temperature.
Notes
For added flavor, consider adding feta cheese or olives. Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: orzo salad, Mediterranean salad, vegan salad, healthy salad, summer salad