Description
A refreshing orzo pasta salad that showcases the vibrant flavors of fresh vegetables and herbs, perfect for summer picnics or cozy dinners.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups water
- 1 cucumber, diced
- 1/2 cup olives, sliced
- 1 cup artichoke hearts, drained and quartered
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh herbs (such as parsley and basil), chopped
- Juice of 1 lemon
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook the orzo pasta according to package instructions; drain and let cool.
- In a large bowl, combine the cooled orzo, cucumber, olives, artichokes, tomatoes, and fresh herbs.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
- Pour the vinaigrette over the salad and toss to combine.
- Serve chilled or at room temperature.
Notes
Selecting high-quality olives enhances the overall taste. Chill the salad for at least 30 minutes before serving for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: orzo salad, pasta salad, fresh vegetables, summer recipe, Mediterranean salad