Description
A refreshing and vibrant Mediterranean Orzo Salad featuring tender orzo pasta mixed with fresh cherry tomatoes, cucumber, bell peppers, red onion, and crumbled feta cheese, all tossed in a zesty lemon and olive oil dressing. Perfect as a light main course or a colorful side dish.
Ingredients
Scale
Pasta
- 1 cup orzo pasta
Vegetables
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1 cup bell peppers, diced (mixed colors)
- 1/4 cup fresh parsley, chopped
Cheese
- 1/2 cup feta cheese, crumbled
Dressing
- 2 tbsp lemon juice (freshly squeezed)
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook Orzo: In a large pot of salted boiling water, cook orzo until al dente according to package instructions. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- Prepare Vegetables: While the orzo cooks, chop the cherry tomatoes, cucumber, red onion, bell peppers, and parsley into bite-sized pieces to ensure even mixing in the salad.
- Make Dressing: In a bowl or jar, whisk together freshly squeezed lemon juice and extra virgin olive oil until fully combined, creating a light and tangy dressing.
- Combine Ingredients: In a large mixing bowl, mix the cooled orzo with the chopped vegetables and crumbled feta cheese. Drizzle the lemon and olive oil dressing over the salad and toss gently to coat everything evenly.
- Season: Taste the salad and add salt and freshly ground black pepper as needed to enhance the flavors.
- Serve: Chill the salad in the refrigerator or serve immediately as a refreshing side dish or a light main course.
Notes
- For extra flavor, you can add kalamata olives or a sprinkle of dried oregano.
- This salad can be prepared a few hours ahead and stored in the refrigerator to allow flavors to meld.
- Use gluten-free orzo or substitute with quinoa for a gluten-free option.
- Adjust lemon juice and olive oil to taste for preferred dressing consistency.
- Leftovers keep well in an airtight container in the fridge for up to 2 days.
