Orzo Salad (Light & Fresh with Lemon Dressing)

• servings: 6 servings
• active time: 13 minutes
• total time: 20 minutes

Ingredients

9oz / 250g orzo / risoni pasta

7oz / 200g cherry tomatoes

1 medium Persian or Lebanese cucumber

½ red onion

3oz / 90g sun-dried tomatoes

3 ½ / 100g feta cheese

1 bunch fresh parsley

2 tablespoons extra virgin olive oil

2 tablespoons oil from the sun dried tomatoes jar

1 large lemon - juiced

Salt to taste

Directions

Boil the orzo pasta in a pot with salted water - make sure not to overcook and keep al dente

Reserve some of the pasta cooking water on the side then drain and add it to a large bowl for it to cool down

While the pasta is cooking, prepare the veggies: Chop the cucumber and cherry tomatoes into small cubes, drain and slice the sun dried tomatoes, and finely dice the parsley leaves and onion*Optional - soak the onions in a bowl of water for 10 minutes to remove the harsh onion flavor

In a small bowl or mason jar, add the dressing ingredients and whisk to combine

Whilst the pasta is still slightly warm, add the dressing along with a couple of tablespoons of the reserved pasta water. Add the chopped parsley and stir together

When the pasta has cooled down, add all of the chopped veggies to the bowl. Crumble in the feta cheese and keep some feta on the side for the garnishToss together so it's all nicely coated and place in the fridge for 15 minutes to keep cool and for the flavors to mold together

When ready to serve, garnish with the remaining feta cheese and enjoy your delicious fresh Orzo Salad!

Nutrition

• Calories: 340 kcal
• Total Fat: 14 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Cholesterol: 15 mg
• Sodium: 225 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 4 g
• Total Sugars: 9 g
• Protein: 11 g