Lemon Orzo Spring Salad

It don’t mean a thing if your spring salad ain’t got that zing! Rev up an orzo salad with lemon zest and Vidalia onions. Add Parmesan cheese and rosemary and savor the flavor.

Lemon orzo spring salad wide enlarged

: Serves 4 (1 serving = 1 ½ cup portion)

Ingredients

  • ¾ cup or ¼ box orzo pasta
  • ¼ cup fresh yellow peppers, diced
  • ¼ cup fresh red peppers, diced 
  • ¼ cup fresh green peppers, diced
  • ½ cup fresh red or Vidalia onion, diced
  • 2 cups fresh zucchini, medium-cubed
  • ¼ cup and 2 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons fresh rosemary, chopped
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon red pepper flakes

Nutrition Per Serving

Calories 342 cal
Total Fat 22 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 3 mg
Sodium 66 mg
Carbohydrates 30 g
Protein 7 g
Phosphorus 122 mg
Potassium 317 mg
Dietary Fiber 2.8 g
Calcium 77 mg

Directions

  1. Cook orzo pasta according to box directions, drain and let sit. (Do not rinse.)
  2. Sauté peppers, onions and zucchini on medium-high heat with 2 tablespoons of oil in large pan until translucent.
  3. Mix lemon juice, lemon zest, ¼ cup olive oil, cheese, rosemary, pepper, oregano and red pepper flakes in a large bowl.
  4. Add sautéed vegetables and orzo pasta into the large bowl and fold gently until well mixed.
  5. Chill or serve at room temperature.