Orzo Salad
A refreshing blend of orzo pasta with vibrant vegetables and a tangy dressing, perfect for any occasion.
Ingredients
Pasta and Vegetables
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 bell pepper, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
- ¼ cup feta cheese, crumbled
Dressing
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- to taste Salt and pepper
Instructions
Preparation
- Cook the orzo pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, bell pepper, red onion, parsley, and feta cheese.
- In a separate small bowl, whisk together olive oil, red wine vinegar, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Refrigerate for at least 30 minutes before serving to let the flavors meld.
Notes
Serve chilled or at room temperature. Great as a side dish or light main course. Add toppings like avocado or nuts for crunch. Store leftovers in an airtight container for up to three days.