Description
Experience the vibrant flavors of summer with this refreshing Orzo Pasta Salad featuring a zesty lemon vinaigrette. Bursting with colorful vegetables, creamy feta, and fresh herbs, this dish is perfect for picnics, barbecues, or any gathering where deliciousness is required. Impress your guests with its delightful presentation and enjoy the compliments that follow!
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- ½ cucumber, diced
- ½ red onion, thinly sliced
- ½ cup crumbled feta cheese
- ¼ cup fresh basil or parsley, chopped
- Juice of 1 lemon (about 3 tablespoons)
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the orzo: Bring a large pot of salted water to boil. Add orzo and cook according to package instructions (8-10 minutes) until al dente. Drain and rinse under cold water.
- Prepare the vegetables: While the orzo cooks, chop the cherry tomatoes and cucumber; slice the red onion.
- Make the vinaigrette: Whisk together olive oil, lemon juice, salt, and pepper in a small bowl.
- Combine: In a large bowl, mix cooked orzo with cherry tomatoes, cucumber, red onion, and feta cheese.
- Add herbs & dressing: Toss in fresh herbs and vinaigrette until well combined.
- Chill: Refrigerate for at least 30 minutes before serving to let flavors meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 3g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg