Orzo Salad
Orzo salad is a delightful and versatile dish that combines tender orzo pasta with colorful vegetables and a zesty dressing. Perfect for barbecues, picnics, or as a refreshing weeknight meal, this salad bursts with flavor in every bite. With its vibrant colors and fresh ingredients, it’s sure to impress at any gathering or serve as a satisfying solo dinner.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- ½ cup feta cheese, crumbled
- ¼ cup fresh basil, chopped
- ¼ cup fresh parsley, chopped
- ¼ cup freshly squeezed lemon juice
- ⅓ cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the orzo: In a large pot of salted boiling water, cook 1 cup of orzo until al dente (about 8–10 minutes). Drain and rinse under cold water.
- Prepare the vegetables: While the orzo cools, chop the cherry tomatoes, dice the cucumber, and slice the red onion.
- Combine ingredients: In a large bowl, mix cooled orzo with chopped vegetables.
- Add feta cheese: Gently fold in crumbled feta cheese.
- Make the dressing: In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Drizzle over the salad and toss gently.
- Garnish: Add fresh herbs before serving and give one last toss.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 355mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg
Keywords: Feel free to customize your salad with seasonal vegetables like bell peppers or zucchini for added flavor. This salad can be made ahead of time; flavors improve when allowed to marinate in the fridge.