Orzo Salad
A light, nutritious salad made with orzo pasta, fresh vegetables, and a zesty dressing, perfect for any occasion.
Ingredients
Pasta and Base
- 1 cup orzo pasta Cook according to package directions.
Fresh Vegetables
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley or basil, chopped Choose your favorite herbs.
Optional Additions
- 1/4 cup feta cheese Add if desired.
- Optional proteins: grilled chicken, chickpeas, or shrimp Choose based on preference.
Dressing
- 1 juice lemon Freshly squeezed for best flavor.
- 3 tablespoons olive oil
- to taste salt and pepper
Instructions
Cooking Orzo
- Bring a pot of salted water to a boil. Add the orzo and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
Preparing Vegetables
- While your orzo cooks, chop up your vegetables.
Making Dressing
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
Combining Ingredients
- In a large bowl, mix the cooked orzo with the halved cherry tomatoes, diced cucumber, chopped bell pepper, red onion, and parsley. If you're adding proteins, include them here.
Dressing Salad
- Pour the dressing over the salad and toss gently until everything is well-coated.
Chilling
- Let your orzo salad chill in the fridge for at least 30 minutes to allow the flavors to meld.
Serving
- Serve it chilled or at room temperature, and sprinkle feta cheese on top if desired.
Notes
Orzo salad keeps well in the fridge for a couple of days. Consider making a double batch for easy meals throughout the week.