Description
A refreshing and flavorful summer salad featuring orzo pasta, cherry tomatoes, cucumber, bell pepper, and feta cheese tossed in a zesty herb dressing.
Ingredients
Scale
Orzo Salad:
- 1 cup dry orzo pasta
Veggies:
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- ½ cup red bell pepper (chopped)
- ¼ cup red onion (finely chopped)
Herbs and Extras:
- ⅓ cup feta cheese (crumbled)
- ¼ cup fresh parsley (chopped)
- 2 tablespoons fresh dill (chopped)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook Orzo: Cook the orzo until al dente, then rinse with cold water.
- Prepare Salad: Combine orzo, tomatoes, cucumber, bell pepper, onion, feta, parsley, and dill in a bowl.
- Make Dressing: Whisk together olive oil, vinegar, lemon juice, mustard, salt, and pepper.
- Toss and Chill: Pour dressing over salad, toss, and chill for at least 15 minutes before serving.
Notes
- This salad can be made a day ahead and refrigerated.
- For added protein, consider mixing in chickpeas or grilled chicken.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg
