Description
A refreshing summer salad featuring orzo pasta, fresh vegetables, and a tangy lemon dressing.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced (any color)
- 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 (freshly squeezed)
- Salt, to taste
- Black pepper, to taste
Instructions
- Bring the water to a boil in a medium saucepan over medium-high heat.
- Add the orzo pasta and cook according to package instructions, 8–10 minutes, until al dente.
- Drain the orzo and rinse under cold water to stop the cooking process and cool the pasta. Set aside to drain well.
- In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, and feta cheese.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until emulsified.
- Add the cooled orzo to the bowl with the vegetables and feta.
- Pour the lemon dressing over the salad and gently toss until everything is evenly coated.
- Fold in the chopped fresh parsley and taste, adjusting salt, pepper, or lemon juice as needed.
- Chill for at least 15–20 minutes for best flavor, or serve immediately at room temperature.
Notes
- Can be made a day ahead for more developed flavors.
- Best served cold or at room temperature.
- Feel free to add any additional vegetables or proteins, such as grilled chicken or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling and mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 10mg