Description
A refreshing Summer Orzo Pasta Salad, perfect for picnics and barbecues, combining orzo, fresh vegetables, and feta cheese.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 red onion, finely chopped
- 1/2 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
- Cook the orzo pasta according to package instructions, then drain and let it cool.
- Combine the cooled orzo, cherry tomatoes, cucumber, bell pepper, red onion, feta cheese, and parsley in a large bowl.
- Whisk together the olive oil, lemon juice, salt, and pepper in a separate small bowl.
- Pour the dressing over the salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
For added flavor, consider sprinkling some additional feta cheese or herbs before serving. Store unused salad in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg