Orzo Pasta Salad
A vibrant and refreshing salad made with orzo pasta, colorful vegetables, and a zesty dressing, perfect for summer gatherings.
Ingredients
Main Ingredients
- 1 cup orzo pasta Cook according to package instructions until al dente.
- 1 cup cherry tomatoes, halved Adds sweetness to the salad.
- 1 cucumber, diced Provides a refreshing crunch.
- 1 bell pepper, diced (any color) Choose your favorite color for variety.
- ½ cup red onion, finely chopped Adds flavor to the salad.
- ¼ cup fresh parsley, chopped Enhances the freshness of the dish.
- ½ cup feta cheese, crumbled (optional) For added creaminess.
- ¼ cup olives, sliced (optional) For additional flavor.
Dressing
- ½ cup olive oil Base for the dressing.
- 2 tablespoons lemon juice Adds tanginess.
- to taste Salt and pepper Season to your preference.
Instructions
Cooking Orzo
- In a large pot, bring salted water to a boil. Add 1 cup of orzo pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
Preparing Vegetables
- While the orzo is cooking, prepare your veggies. Dice the cucumber, bell pepper, and red onion. Slice the cherry tomatoes in half for the perfect pop of sweetness!
Mixing Ingredients
- In a large bowl, combine the cooked orzo, chopped veggies, and parsley. If you’re feeling fancy, toss in some crumbled feta cheese and olives for an extra kick!
Making the Dressing
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined.
- Drizzle the dressing over the salad and gently toss until everything is evenly coated.
Chilling and Serving
- For the best flavor, cover the bowl and let the salad chill in the refrigerator for at least 15 minutes. Serve and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. It's best served cold but can be gently warmed in a skillet if preferred.