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
Equipment
Ingredients
- 1 cup uncooked orzo pasta
- ½ teaspoon lemon rind finely grated
- 4 tablespoons lemon juice fresh
- 4 tablespoons olive oil extra virgin
- ¾ teaspoon kosher salt
- ¾ teaspoon garlic minced
- 1 teaspoon honey
- ⅛ teaspoon black pepper
- 1 ½ - 2 cups chicken cooked, shredded, skinless, and diced
- 1 cup cucumber diced
- 1 cup red bell pepper diced
- ½ cup green onions sliced
- 1 ½ tablespoons dill, fresh, chopped or 1 ½ teaspoons dried
- ¾ cup feta cheese crumbled
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.
Notes
This recipe tastes best when it's allowed to chill in the fridge for a few hours. You can make it, then enjoy for several days afterwards. However, it may need some extra seasoning the longer it sits.
Nutrition
Serving: 11/4 cup, Calories: 845kcal, Carbohydrates: 29g, Protein: 8g, Fat: 78g, Saturated Fat: 23g, Polyunsaturated Fat: 14g, Monounsaturated Fat: 37g, Cholesterol: 72mg, Sodium: 611mg, Potassium: 224mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1157IU, Vitamin C: 46mg, Calcium: 133mg, Iron: 1mg
Calories: 845kcal
Cost: $12
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