Description
A refreshing Summer Orzo Salad featuring tender orzo pasta, vibrant veggies, and creamy feta, drizzled with a zesty lemon vinaigrette.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Cook the orzo by bringing a pot of salted water to a boil. Add the orzo and cook according to package instructions, about 8-10 minutes. Drain and set aside to cool.
- Combine the cooled orzo, cherry tomatoes, cucumber, bell pepper, red onion, feta cheese, and parsley in a large mixing bowl.
- Whisk the olive oil, lemon juice, salt, and pepper together in a small bowl until well combined.
- Dress the salad by pouring the dressing over the orzo mixture and gently tossing to coat.
- Chill the salad in the fridge for at least 15-30 minutes for the best flavor.
- Serve and enjoy with friends and family.
Notes
Feel free to modify ingredients based on personal preference. Can substitute quinoa for orzo for a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
Keywords: summer salad, orzo salad, Mediterranean salad, healthy salad, easy recipe