Light lemon orzo salad

Lynnda Cloutier


This recipe comes from those great people at Costco.

★★★★★ 1 vote


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


1cook 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.
2Add tomatoes, apricots, feta, parsley, crushed cashews, salt and pepper. Toss and add remaining lemon juice.
3Pour 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.

About this Recipe

Course/Dish: Pasta Sides