Zesty Orzo Salad
Super Easy Orzo Salad with Feta and Lemon
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1/4 cup olive oil
1 lemon, zest and juice lemon
2 cups Orzo
2, deseeded and cut into fine strips yellow capsicum
1, sliced Lebanese cucumber
100g cheese, ricotta, from cows' milk
1/4 cup fresh mint
To Make Salad
Combine the oil, lemon zest and juice in a large bowl and season.
Cook the orzo in a large saucepan of boiling water until al dente, about 10 minutes.
Drain in a fine colander.
Add to the dressing, mix well and allow to cool.
Mix in the capsicum, cucumber, ricotta and mint.
Nutrition Information per Serving (182g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)