Description
A colorful and healthy salad featuring orzo pasta and a variety of fresh vegetables, topped with a flavorful dressing.
Ingredients
Scale
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/2 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 1/2 cups uncooked orzo pasta
- 1 cup cherry tomatoes, quartered
- 1/2 orange bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1 cup diced cucumber
- 1/4 cup chopped red onion (optional)
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh basil, sliced
- Salt and pepper, to taste
Instructions
- Make the pasta. Bring a large pot of salted water to a boil. Cook orzo until al dente, according to package directions.
- While the pasta is cooking, make the dressing by whisking all the dressing ingredients together in a small bowl until combined (or shake together in a jar). Set aside.
- Drain and rinse the orzo with cold water, about 1 minute, or until cooled. Place in a large bowl.
- Add in the tomatoes, peppers, cucumber, red onion (optional), feta cheese, and basil. Toss to combine.
- Drizzle with the dressing and toss again to combine. Season with salt and pepper, to taste.
- Serve immediately or store in an airtight container in the refrigerator.
Notes
- This salad can be stored in the refrigerator for up to 3 days.
- Add more vegetables based on your preference.
- For a vegan version, omit the feta cheese.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg