Description
A delightful and refreshing orzo salad packed with fresh vegetables and a zesty dressing, perfect for any gathering.
Ingredients
- 1 cup orzo pasta
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil and cook the orzo for about 8-10 minutes until it’s al dente. Drain it and let it cool to room temperature.
- In a large mixing bowl, combine the cooled orzo, halved cherry tomatoes, diced cucumber, bell pepper, finely chopped red onion, and fresh parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create a refreshing dressing.
- Drizzle this dressing over the salad and toss everything together until it’s well combined.
- Finally, top the salad with crumbled feta cheese and serve it chilled or at room temperature.
Notes
Store leftovers in an airtight container for up to three days. Keep dressing separate until serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean