Description
Orzo Pasta Salad with Lemon Vinaigrette is the quintessential summer dish that combines tender orzo with a vibrant mix of fresh vegetables, all coated in a zesty lemon dressing. Perfect for picnics, barbecues, or quick weeknight dinners, this salad is not only visually appealing but also bursting with flavor. Easy to customize with seasonal produce, it’s bound to impress your guests and become a staple at your gatherings.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 medium red onion, finely chopped
- 1 cup bell peppers, diced (any color)
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh lemon juice
- 1/3 cup extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and pepper to taste
Instructions
- 1. Cook the orzo: Bring salted water to a boil and cook orzo according to package directions until al dente (about 8 minutes). Drain and rinse under cold water.
- 2. Prep the veggies: While orzo cools, chop the cherry tomatoes, cucumber, red onion, bell peppers, basil, and parsley.
- 3. Make the vinaigrette: Whisk together lemon juice, olive oil, Dijon mustard, honey (or maple syrup), salt, and pepper in a bowl until emulsified.
- 4. Combine: In a large bowl, mix the cooled orzo with vegetables and feta cheese. Pour vinaigrette over the top and toss gently until well combined.
- 5. Chill: Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 3g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg