Orzo Pasta Salad
A refreshing and vibrant Orzo Pasta Salad packed with fresh vegetables and a zesty lemon vinaigrette, perfect for a light lunch or side dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Cook the orzo pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper to make the dressing.
- In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
- Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
- Serve cold or at room temperature as a refreshing side or light meal.
Notes
For extra protein, add grilled chicken or chickpeas; this salad pairs wonderfully with freshly baked bread.
Find it online: https://seasonedrecipe.com/easy-delicious-orzo-pasta-salad/