Light Lemon Orzo Salad

By Hklbrries

Tip: The salad can be made up to 2 hours ahead and stored, covered, in the refrigerator. Reserve the chopped and whole cashews until ready to serve.

Ingredients

• 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 roasted and salted cashews
• 1/4 tsp salt
• 1/2 tsp freshly ground pepper
• 2 tbsp whole roasted and salted cashews, for garnish

Preparation

Step 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.

Add tomatoes, apricots, feta, parsley, crushed cashews, salt and pepper.

Toss and add remaining lemon juice.

Pour into a serving dish and garnish with whole cashews. Serve immediately.