Lemon Orzo Salad Recipe
There's so much to love about Lemon Orzo Salad! Pasta salad recipes are ideal for potlucks, quick and easy to make and packed with so much flavor. Skip the feta cheese to make it vegan and dairy-free.
Servings: 9 Servings
Calories: 237kcal
Ingredients
- 12 ounces dry orzo pasta
- 1 ½ cup halved cherry or grape tomatoes
- 1 cup chopped English cucumber
- 1 cup canned chickpeas drained & rinsed
- ¼ cup (1 ¼ ounces) crumbled feta cheese
- 6 pitted Kalamata olives quartered
- 5 large basil leaves thinly sliced
- 5 mint leaves thinly sliced
- 3 tablespoons minced flat-leaf parsley
The dressing:
- ¼ cup fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1 ¼ teaspoons agave nectar (or honey - not vegan)
- ¾ teaspoon dried oregano
- ½ teaspoon kosher salt
Instructions
- Bring a large pot of water to a boil. Salt the water generously. Add the orzo and cook until al dente, according to package directions. Drain into a colander and rinse well with cold water. Drain well, giving the colander a shake to get rid of extra water. Transfer to a serving bowl.
- Add the tomatoes, cucumber, chickpeas, feta cheese, olives, basil, mint and parsley. Stir to combine.
- Toss with the dressing. Serve immediately, or cover and store in the refrigerator.
The dressing:
- In a medium bowl, whisk together the lemon juice, olive oil, agave nectar, oregano and salt.
Video
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1cup | Calories: 237kcal | Carbohydrates: 37.8g | Protein: 7g | Fat: 7.4g | Saturated Fat: 1.3g | Cholesterol: 3.7mg | Sodium: 239.4mg | Fiber: 3.2g | Sugar: 3.1g
