Description
A vibrant and refreshing Orzo Pasta Salad featuring tender orzo, crisp vegetables, tangy feta, and a zesty oregano vinaigrette. Perfect for quick lunches, potlucks, or as a light side dish that comes together in under 30 minutes.
Ingredients
Scale
Pasta
- 1 1/2 cups orzo pasta
Vegetables & Cheese
- 1/2 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup black olives, sliced
- 1/4 cup feta cheese, crumbled
Dressing
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Cook the Orzo: Prepare the orzo pasta according to package directions until al dente. Drain the pasta and rinse thoroughly under cold water to stop the cooking process and cool it down.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled orzo, diced cucumber, red bell pepper, halved cherry tomatoes, finely chopped red onion, sliced black olives, and crumbled feta cheese. Gently toss to combine all ingredients evenly.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, and a pinch of salt and pepper until well emulsified and flavorful.
- Toss Salad with Dressing: Pour the prepared dressing over the orzo and vegetable mixture. Toss thoroughly to ensure every bite is coated with the zesty dressing.
- Chill Before Serving: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld and serve chilled for best taste and refreshing texture.
Notes
- For additional protein, add grilled chicken or chickpeas.
- Can be made a day ahead for flavors to develop further.
- Use fresh herbs like parsley or basil for a fresh twist.
- Substitute feta with vegan cheese to make it dairy-free.
- Adjust vinegar and seasoning according to taste preferences.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
