January Recipes

Lemon Orzo Salad

A bowl of Lemon Orzo Salad
Hands On:
30 minutes
Total Time:
60 minutes


  • 1 cup Gustare Vita organic orzo
  • 1 tbsp Gustare Vita olive oil
  • ½ cup bottled Greek vinaigrette salad dressing
  • 1 tbsp lemon zest
  • ⅓ cup fresh lemon juice
  • 3 lemon slices, for garnish
  • 1 medium English cucumber, cut lengthwise and sliced 1/4-in. thick
  • 1 cup halved cherry tomatoes
  • 1 (15.5-oz.) can Hy-Vee no salt added garbanzo beans, drained and rinsed
  • 1 (4-oz.) container Soirée traditional feta cheese crumbles
  • ½ cup chopped fresh basil
  • ⅓ cup chopped fresh mint
  • ⅓ cup lemon segments
  • ⅓ cup thinly sliced red onion
  • ¼ cup Hy-Vee pitted Greek Kalamata olives, drained
  • Coarsely ground Hy-Vee black pepper, for garnish
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Cook orzo according to pkg. directions. Drain; transfer to a small rimmed baking pan. Drizzle with oil; toss to coat. Set aside to cool.
Whisk together vinaigrette, lemon zest and lemon juice in a small bowl; set aside.
Heat a medium nonstick skillet over high heat, if desired for garnish. Add lemon slices; cook for 1 to 2 minutes or until lemon slices are heated through and slightly charred on one side. Remove lemon slices; cut into quarters.
Place orzo, cucumber, tomatoes, garbanzo beans, feta, basil, mint, lemon segments, red onion and olives in a large bowl. Drizzle with vinaigrette mixture; toss to coat. Season to taste with black pepper. Garnish with charred lemon pieces.

Nutrition Facts

Serves: 6
Amount Per Serving
% Daily Value*
Total Fat: 13g 17%
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 15mg 5%
Sodium: 530mg 23%
Total Carbohydrate: 32g 12%
Dietary Fiber: 6g 21%
Sugars: 4g 8%
Protein: 9g 18%

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