Description
Savor the vibrant flavors of this Orzo Salad, where tender orzo pasta meets fresh vegetables and a zesty dressing. Perfect for summer picnics, potlucks, or light dinners, this recipe is quick to prepare and easy to customize. Its colorful presentation makes it a showstopper at any gathering. Enjoy it cold or warm—this dish is versatile enough for every occasion!
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ red onion, finely chopped
- ¾ cup feta cheese, crumbled
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- ¼ cup fresh basil or parsley, chopped
- Salt and pepper to taste
Instructions
- Boil water in a large pot with salt. Add orzo and cook until al dente (8-10 minutes). Drain and rinse under cold water.
- While the orzo cooks, halve cherry tomatoes, dice cucumber, and finely chop red onion.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- In a large bowl, combine cooked orzo, vegetables, feta cheese, and herbs. Drizzle with dressing and toss gently.
- Refrigerate for at least 30 minutes to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 20mg