Description
This refreshing Mediterranean-inspired salad features tender orzo pasta, crisp vegetables, and zesty lemon dressing. It is a perfect dish for meal prepping, as it holds its texture beautifully in the refrigerator. The peppery arugula, sweet cherry tomatoes, and creamy feta create a balanced, vibrant meal that is both nutritious and satisfying. Enjoy it as a light lunch or a delightful side dish at your next gathering.
Ingredients
1 cup dried orzo
1 cup cherry tomatoes, halved
1 cup English cucumber, diced
0.5 cup red bell pepper, diced
0.5 cup red onion, finely chopped
2 cups fresh baby arugula
1 cup feta cheese, crumbled
0.25 cup olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon honey
1 clove garlic, minced
Salt and pepper to taste
Instructions
Boil a large pot of salted water and cook orzo until al dente.
Drain the pasta thoroughly in a fine-mesh colander.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, and minced garlic until emulsified.
Transfer the warm orzo into a large mixing bowl and toss with the lemon dressing.
Add the prepared tomatoes, cucumber, bell pepper, onion, and feta cheese to the bowl.
Fold in the baby arugula gently until evenly distributed.
Chill the salad in the refrigerator for 30 minutes before serving.
Adjust seasoning with extra salt and black pepper as desired.
Notes
Soak the chopped red onions in cold water for 10 minutes to reduce their sharpness before adding to the salad. You can substitute pearl couscous for the orzo for a different texture. This salad keeps well in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 10
- Category: Mediterranean Diet
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg