Description
A fresh and vibrant orzo pasta salad packed with crisp vegetables, herbs, and feta cheese, tossed in a bright lemon vinaigrette. Perfect for picnics, potlucks, or a light and refreshing side dish.
Ingredients
- 1 1/2 cups (300g) orzo pasta
- 1 cup (150g) cherry tomatoes, halved
- 1/2 cup (75g) cucumber, diced
- 1/4 cup (40g) red onion, finely chopped
- 1/2 cup (75g) feta cheese, crumbled
- 1/4 cup (30g) kalamata olives, sliced
- 1/4 cup (15g) fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1/4 cup (60ml) olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a pot of salted water to a boil and cook the orzo according to package instructions until al dente.
- Drain and rinse under cold water to cool the pasta. Drain thoroughly.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and black pepper.
- In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, feta cheese, olives, parsley, and basil.
- Pour the lemon vinaigrette over the salad and toss gently until evenly coated.
- Taste and adjust seasoning if needed.
- Chill for 30 minutes before serving to allow flavors to meld.
Notes
- Add grilled chicken, shrimp, or chickpeas for extra protein.
- For more crunch, include diced bell peppers or toasted pine nuts.
- Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean