Description
A straightforward recipe for a refreshing orzo pasta salad with fresh vegetables and a light vinaigrette.
Ingredients
Scale
- 1 cup orzo pasta
- 1/2 cup chopped cucumber
- 1/2 cup halved cherry tomatoes
- 1/4 cup chopped red onion
- 1/4 cup crumbled feta cheese
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt to taste
- Black pepper to taste
Instructions
- Cook the orzo pasta according to package directions. Drain and rinse with cold water to cool it down.
- In a large bowl, combine the cooled orzo, cucumber, cherry tomatoes, and red onion.
- In a small bowl, whisk together the olive oil, lemon juice, and dried oregano.
- Pour the dressing over the orzo and vegetable mixture. Toss gently to coat.
- Stir in the crumbled feta cheese.
- Season with salt and pepper to your preference.
- Chill for at least 15 minutes before serving.
Notes
- You can add chopped fresh parsley for extra flavor.
- For a tangier taste, use red wine vinegar instead of lemon juice.
- This salad keeps well in the refrigerator for up to three days.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Side Dish
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3
- Sodium: 350
- Fat: 14
- Saturated Fat: 4
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 9
- Cholesterol: 15
Keywords: orzo, pasta salad, cucumber, tomato, feta, light dressing, side dish