Zesty lemon and herbs are mixed in with orzo and vegetables to create this delicious, refreshing, and light Mediterranean inspired salad. It’s a wonderful vegetarian meal for two or portion it out for meal preps!
[recipe servings=4 time=15 Minutes Difficulty=Easy]
[recipe-ingredients]
½ Cup Orzo
2 Medium Tomatoes, Diced
1 Bunch Parsley, Minced
3 Small Or 1 Medium Cucumber, Diced
1 Small Yellow or White Onion, Diced
1 Lemon, Juiced
3 Tablespoons Olive Oil
1 Teaspoon Salt, To Taste
[/recipe-ingredients]
[recipe-directions]
- Bring a medium pot of salted water to a boil and cook the orzo according to package instructions. Drain and transfer to a serving bowl. Cool slightly.
- Add the tomatoes, parsley, cucumber, onion, lemon juice, olive oil and toss to combine. It can be kept for up to 4 days.
[/recipe-directions]
[/recipe]
