Description
Enjoy this vibrant Lemon Basil Greek Orzo Salad, ready in just 25 minutes! Perfect for parties—try it today!
Ingredients
Scale
- 1 pound orzo
- 3 tablespoons olive oil
- 1 medium sweet Vidalia onion
- 1 medium zucchini
- one 15-ounce can garbanzo beans
- 5 ounces fresh spinach
- 1/2 English cucumber
- 1 pound sliced cherry or grape tomatoes
- 1/4 to 1/3 cup fresh basil
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
- 6 ounces crumbled feta cheese
Instructions
- Cook orzo according to package directions, drain, and set aside.
- In a skillet, heat olive oil over medium heat. Sauté diced onions for 3 minutes.
- Add zucchini and garbanzo beans; season with salt, pepper, Italian seasoning, and oregano. Cook for another 3 minutes.
- Stir in garlic and cook until fragrant (about 1 minute).
- Combine the vegetable mixture with the cooked orzo in a large bowl.
- Mix in fresh spinach until wilted.
- Add cucumber, tomatoes, basil, lemon zest, and juice; stir to combine.
- Gently fold in feta cheese.
- Adjust seasoning as needed with salt and pepper.
- Serve immediately or chill before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 290
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 10mg