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Orzo Salad

A vibrant and refreshing orzo salad bursting with flavors of fresh vegetables, creamy feta, and a zesty dressing, perfect for picnics and BBQs.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta
  • 1 cup orzo pasta Cook until al dente.
Vegetables
  • 1 cup cherry tomatoes Diced.
  • 0.5 unit cucumber Sliced, preferably English.
  • 0.5 unit red onion Finely chopped.
Dressing
  • 3 tablespoons olive oil Extra virgin.
  • 1 unit lemon Juiced.
  • to taste salt
  • to taste black pepper Freshly cracked.
Herbs and Cheese
  • 0.5 cup feta cheese Crumbled.
  • 0.25 cup fresh parsley Chopped.

Method
 

Prepare the Orzo
  1. Bring a large pot of salted water to a rolling boil. Add 1 cup of orzo pasta and cook according to package instructions, about 8-10 minutes, until al dente. Drain and rinse under cold water.
Chop Your Veggies
  1. While the orzo is cooking, dice 1 cup of cherry tomatoes, slice half a cucumber, and finely chop half a red onion.
Whisk Together the Dressing
  1. In a separate bowl, whisk together 3 tablespoons of olive oil, the juice of one lemon, salt, and pepper to taste.
Combine Ingredients
  1. In a large mixing bowl, combine the cooked orzo, chopped vegetables, feta cheese, and parsley. Drizzle with the dressing and toss to combine.

Notes

Feel free to customize with seasonal veggies like bell peppers or zucchini.