Colorful Mediterranean Orzo Salad With Vegetables
A vibrant and fresh Mediterranean Orzo Salad, perfect for summer gatherings and filled with healthy vegetables.
Equipment
- 1 Large pot for boiling orzo
- 1 large bowl for mixing salad
- 1 Whisk for mixing dressing
Ingredients
Salad Ingredients
- 1 1/2 cups orzo pasta
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1 red bell pepper chopped
- 1/2 cup red onion thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh basil chopped
- 1/4 cup fresh parsley chopped
Dressing
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
Preparation
- Bring a large 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. Set aside.
- While the orzo is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, chop the red bell pepper, and thinly slice the red onion. Set aside.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Adjust seasoning to taste if necessary.
- In a large mixing bowl, combine the cooked orzo, prepared vegetables, crumbled feta, basil, and parsley. Pour the dressing over the salad ingredients and toss gently to coat evenly.
Serving
- Transfer the salad to a serving platter or large bowl. Garnish with additional herbs or feta if desired. Serve immediately or refrigerate until ready to serve.
Storage
- Place any leftover salad in an airtight container and refrigerate. Consume within 3 days for optimal freshness.
Notes
Pro Tips: For the best flavor, use ripe, seasonal vegetables and high-quality olive oil. Ingredient Substitutions: Substitute feta cheese with goat cheese or leave it out for a vegan option. How to Serve: Serve as a main dish or alongside grilled meats. Storage & Freshness: Store in an airtight container in the refrigerator for up to 3 days. Make-Ahead Tips: Prepare all components in advance and assemble just before serving.