Description
A refreshing orzo salad with fresh vegetables and feta cheese, perfect for summer gatherings or as a light meal.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Boil the water: Start by bringing 2 cups of water to a boil in a medium-sized pot.
- Cook the orzo: Add the orzo to the pot and cook according to package instructions (8-10 minutes).
- Drain and cool: Drain the orzo in a fine mesh strainer and rinse under cold running water.
- Combine the ingredients: In a large bowl, mix the cooled orzo with cherry tomatoes, cucumber, bell pepper, red onion, feta cheese, and parsley.
- Prepare the dressing: Whisk together olive oil, lemon juice, salt, and pepper.
- Dress the salad: Pour the dressing over the salad and toss gently to combine.
- Serve: Serve chilled or at room temperature, or allow it to sit to let the flavors meld.
Notes
Store in an airtight container in the refrigerator for up to 3-5 days. Best to keep dressing separate until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg
Keywords: orzo salad, summer salad, vegetarian recipe, Mediterranean salad, light meal