Easy Lemon Orzo Salad With Feta
Simple to prep and so flavorful, this Lemon Orzo Salad is quick to toss together and a perfect side dish for any meal. Loaded with fresh herbs, cucumbers, peppers, and lots of feta, the lemon zest and juice give the salad a vibrant and fresh flavor everyone will love!
Ingredients
Ingredients
- 1.5 to 2 cups Orzo pasta uncooked
- 1 Red bell pepper chopped
- 1 English cucumber chopped
- 0.5 Red onion small diced
- 6 oz Feta cheese crumbled
- 2-3 Garlic cloves minced
- 0.25 cup Fresh parsley chopped
- 0.25 cup Fresh basil chopped
- 1 Lemon juice and zest, about 1.5-2 oz juice
- 0.5 cup Extra virgin olive oil
- 1 tablespoon Honey
- 0.5 teaspoon Sea salt
- 0.5 teaspoon Cracked pepper
Instructions
Instructions
- Pour the orzo into the cooker with just enough water to cover, and seal the lid tight with the sealing ring.
- Wait for the valve hiss to start, indicating the cooker is reaching pressure. Once steady, lower the heat and cook for about 4 minutes.
- Use quick release to drop the pressure fast to prevent overcooking and keep orzo al dente.
- Drain the pasta and rinse well with cool water to stop cooking and prevent sticking.
- Mix chopped red bell pepper, cucumber, and diced red onion with the orzo in a large bowl.
- Stir in garlic, crumbled feta, fresh parsley, and basil for bold flavors.
- Whisk together lemon juice, zest, olive oil, and honey in a small bowl. Pour over orzo mixture, toss well, and season with salt and pepper to taste.
- Chill in the fridge for at least 30 minutes to meld flavors before serving.
- Toss just before serving and add an extra drizzle of olive oil if desired.
Notes
For best results, chill salad before serving to allow flavors to meld and soak in. Toss with extra olive oil before serving if chilled for a long time. Store in an airtight container in fridge for up to 3-4 days. Avoid freezing as cucumber becomes mushy. Toss leftovers before serving with a splash of olive oil to freshen up.