Orzo Pasta Salad Recipe
This simple Orzo Pasta Salad bursts with the fresh flavors of juicy cherry tomatoes and crunchy cucumbers, all tossed in a light and herby vinaigrette. Each forkful offers a delightful harmony of tender orzo pasta with tangy feta cheese adding a creamy contrast. This dish is a colorful, refreshing side that’s just as suited for a casual picnic as it is for an elegant dinner party.
Ingredients
- 1 ½ cups dry orzo pasta
- 2 cups cherry tomatoes halved
- 3 Persian cucumbers diced (mini cucumbers)
- ½ red onion finely chopped
- ½ cup kalamata olives pitted and sliced
- 6 oz feta cheese crumbled
- ¼ cup fresh parsley chopped
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 lemon juiced
- 1 garlic clove minced
- Salt and pepper to taste
Instructions
- Cook the orzo pasta according to package instructions until al dente. Rinse under cold water and drain well.
- In a large bowl, combine the cooked orzo with cherry tomatoes, diced Persian cucumbers, red onion, kalamata olives, and crumbled feta cheese.
- Add the chopped parsley to the bowl.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, salt, and pepper to create the dressing.
- Pour the dressing over the salad and toss gently to combine all the ingredients well.
- Adjust the seasoning if necessary, adding more salt, pepper, or lemon juice to your taste.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Notes
10 points per serving