It’s a seriously easy, but flavorful, side dish!
Lemon Orzo Salad
1 lb. box Orzo Pasta
1/2 cup (20g) Fresh Parsley (finely chopped)
1/3 cup (13g) Fresh Dill (finely chopped)
10 oz. crumbled Feta Cheese (optional)
Cook pasta in a large pot of salted boiling water for 10-12 minutes or until tender.
Drain and set aside to cool.
Once cooled, add the parsley, dill, feta and dressing.
Stir to combine thoroughly.
Refrigerate until ready to serve.
Lemon & Garlic Dressing
Zest and Juice of 2 Lemons
1/3 cup (78ml) Red Wine Vinegar
1 cup (236ml) Olive Oil
1 clove Garlic (finely chopped or grated)
Salt & Pepper
Whisk together all the ingredients until emulsified.
Print this recipe? Lemon Orzo Salad
Kathleen Rear 