Description
A vibrant orzo pasta salad packed with fresh vegetables and a zesty dressing, perfect for any gathering.
Ingredients
Scale
- 1 cup of orzo pasta
- 1 cup of cherry tomatoes, halved
- 1 cup of diced cucumber
- 1 cup of diced bell peppers (any color)
- 1/2 cup of red onion, diced
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of feta cheese, crumbled (optional)
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the orzo according to package instructions until al dente. Drain and rinse under cool water.
- While the orzo cooks, chop the cherry tomatoes, cucumber, bell peppers, and red onion.
- In a large mixing bowl, combine the cooked orzo, chopped vegetables, and parsley.
- Drizzle with olive oil, adding salt and pepper to taste. Toss everything together until well coated.
- If desired, sprinkle feta cheese on top before serving.
Notes
Let the salad sit in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 10mg
Keywords: pasta salad, orzo salad, vegetarian dish, summer salad, healthy salad