Lemony Orzo Salad
photo by Nasseh
- Ready In:
- 10mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 cup uncooked orzo pasta (rice-shaped pasta)
- 1 1⁄3 cups diced zucchini
- 1⁄3 cup diced red onion
- 1⁄3 cup minced fresh parsley
- 3 tablespoons fresh lemon juice
- 1 tablespoon minced fresh basil or 1 teaspoon dried basil
- 1 tablespoon olive oil
- 2 teaspoons minced of fresh mint
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 cup diced tomatoes
- 1⁄3 cup crumbled feta cheese
- 2 tablespoons chopped pitted kalamata olives
directions
- 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.
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Reviews
-
Very nice summery salad. I made this early in the day and chilled until dinner time. Served alongside breaded, baked pork chops and melons. This is a great summer salad for me since I'm growing all the herbs and zukes in my yard. Tomatoes too. The proportions gave a very nice balance of flavors, and the oil/juice was just enough coat the salad lightly. Will definitely make again.
-
I followed the recipe straight down the line and the results were undoubtedly one of the best pasta salads I have ever eaten. This is *very* lemony - just the way I like it. It took me a little longer to make than stated but maybe I just don't chop very fast. ;-) Thanks for posting this 10-star recipe!
RECIPE SUBMITTED BY
Canadian girl that loves to cook for herself and for everyone around her!! I always enjoyed cooking but more so since I started taking better care of myself by eating healthier food (I am a Weight Watchers Lifetime member!). I still love my chocolate though!
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