Lemony Orzo Salad

Whip up this easy orzo salad for a light and healthy side dish alternative to potato salad. It requires a little extra time to chop all the ingredients, so we often make a double batch. Leftovers hold well because there’s not really any sauce to make it soggy.



1 cup uncooked orzo
1-1/3 cups diced zucchini
1/3 cup diced red onion
1/3 cup minced fresh parsley
3 Tbsp. fresh lemon juice
1 Tbsp. minced fresh or 1 tsp dried basil
1 Tbsp. olive oil
2 tsp. minced fresh mint
1/2 tsp. salt
1/4 tsp. black pepper
1 cup diced tomato
1/3 cup (1-1/2 oz.) crumbled feta cheese
2 Tbsp. chopped pitted kalamata olives



Cook orzo according to package directions, omitting salt and fat. Drain well. Combine orzo, zucchini, and onion in a large bowl; toss well. Combine parsley and next 6 ingredients (parsley through pepper); stir well with a whisk. Stir into orzo mixture; add tomato, cheese, and olives, tossing gently to coat.



6 servings (3/4 cup)




Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create a website or blog at WordPress.com

Up ↑

%d bloggers like this: