Description
A refreshing and flavorful summer salad featuring orzo pasta tossed with fresh vegetables, herbs, and a zesty dressing. This zippy orzo salad is perfect for picnics, potlucks, or a light meal on a warm day.
Ingredients
Scale
Orzo Salad:
- 1 cup dry orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely chopped
- ⅓ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Cook Orzo: Cook orzo according to package instructions until al dente. Drain and rinse under cold water.
- Prepare Salad: In a large bowl, combine orzo, tomatoes, cucumber, bell pepper, red onion, feta, parsley, and dill.
- Make Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic powder, salt, and pepper.
- Toss and Chill: Pour the dressing over the salad, toss to combine. Chill for 15–30 minutes before serving.
Notes
- Add grilled chicken, chickpeas, or avocado for a more filling meal.
- Keeps well in the fridge for up to 3 days—great for meal prep or picnics.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 310mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 10mg
