Lemon-Orzo Salad with Veggies and Chicken
Orzo pasta, veggies, and chicken are tossed in a lemony dressing in this light yet filling pasta salad.
Servings cups
Ingredients
- 1 cup uncooked orzo pasta1/2 teaspoon finely grated lemon rind4 tablespoons fresh lemon juice4 tablespoons extra virgin olive oil3/4 teaspoon kosher salt3/4 teaspoon minced garlic1 teaspoon honey1/8 teaspoon black pepper1 1/2-2 cups cooked shredded or diced boneless skinless chicken1 cup diced cucumber1 cup diced red bell pepper1/2 cup sliced green onions1 1/2 tablespoons chopped fresh dill, or 1.5 teaspoons dried dill3/4 cup crumbled feta cheese
Instructions
- Cook orzo according to package directions. Drain and rinse with cold water until pasta feels cool to the touch. Drain and place in a medium sized salad bowl.
- While orzo cooks, combine lemon rind, lemon juice, olive oil, salt, garlic, honey, and black pepper in a mason jar. If using dried dill, add that as well. Shake well to combine.
- Add chicken, cucumber, bell pepper, green onions, and dill (if using fresh) to pasta.
- Shake dressing immediately before drizzling on salad. Toss to combine. Add feta and gently toss again.
- You can eat it immediately, but I find it's best if you can chill for 1-2 hours before serving.
Nutrition
Serving: 11/4 cup, Calories: 275kcal, Protein: 18g, Fat: 9.7g
Calories: 275kcal
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