Light lemon orzo salad

Lynnda Cloutier


This recipe comes from those great people at Costco.


★★★★★ 1 vote



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  • ·
    1 cup orzo
  • ·
    1 tablespoon good-quality olive oil
  • ·
    2 tablespoons fresh lemon juice, divided
  • ·
    1/2 cup grape or cherry tomatoes cut in half
  • ·
    1/4 cup diced dried apricots
  • ·
    1/3 cup crumbled feta cheese
  • ·
    1/4 cup finely minced fresh parsley
  • ·
    1/3 cup lightly crushed toasted and salted cashews
  • ·
    1/4 teaspoons salt
  • ·
    1/2 teaspoon freshly ground pepper
  • ·
    2 tablespoons roasted and salted cashews, for garnish

How to Make Light lemon orzo salad


  1. cook orzo according to package directions. Rinse immediately in cold water and drain well. Place orzo in a large bowl and toss with olive oil and 1 tablespoon lemon juice.
  2. Add tomatoes, apricots, feta, parsley, crushed cashews, salt and pepper. Toss and add remaining lemon juice.
  3. Pour into a serving dish and garnish with whole cashews. Serve immediately. Makes six servings. Note: the salad can be made up to two hours ahead and stored covered in refrigerator. Reserve the chopped and whole cashews until ready to serve.

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About Light lemon orzo salad

Course/Dish: Pasta Sides

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