Description
A vibrant and refreshing orzo salad mixed with colorful vegetables and feta cheese, perfect for summer gatherings.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Cook the orzo: Start by cooking the orzo pasta according to the package instructions. Once it’s tender and cooked through, drain it and let it cool.
- Combine the ingredients: In a large mixing bowl, combine the cooked orzo with the halved cherry tomatoes, diced cucumber, bell pepper, finely chopped red onion, crumbled feta cheese, and chopped parsley.
- Prepare the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
- Pour & toss: Drizzle the dressing over the salad and gently toss everything together.
- Serve chilled: This salad can be served chilled or at room temperature.
Notes
This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg