Ingredients3 h 25 m servings 240
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and rinse under cold running water.
- Combine orzo, tomato, onion, bell pepper, celery, lemon-pepper seasoning, and salad dressing in a large bowl; mix well. Refrigerate for 1 hour. Mix in Parmesan cheese. Refrigerate for 2 more hours or overnight.
Per Serving: 240 calories; 5 40.3 9.1 4 304 Full nutrition
ReviewsRead all reviews 3
The feta cheese really kicks up the mild flavors of this wonderful recipe. I have made it twice for group events and it was a big hit at both!!
I would add more ingredients, maybe grilled corn taken off the cob, and would chop them into larger pieces. The seasoning was inadequate. I kept adding salt and pepper. Pretty bland salad.