Description
A refreshing and colorful orzo pasta salad perfect for springtime gatherings.
Ingredients
Scale
- 2 cups orzo pasta
- 1 cup halved cherry tomatoes
- 1 cup diced cucumber
- 1/2 cup diced red bell pepper
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
Instructions
- Begin by boiling a pot of salted water and cooking the orzo pasta until al dente, following the package instructions.
- Once cooked, drain the orzo and rinse it under cold water to stop the cooking process and cool it down.
- In a large mixing bowl, combine the cooled orzo with the halved cherry tomatoes, diced cucumber, red bell pepper, red onion, parsley, and feta cheese.
- In a separate small bowl, mix the olive oil, red wine vinegar, garlic powder, salt, and pepper until well blended.
- Drizzle this dressing over the orzo mixture and gently fold everything together until evenly coated.
- Allow the salad to rest in the refrigerator for at least half an hour, letting the flavors mingle beautifully before serving.
Notes
- For a protein boost, consider adding grilled chicken or chickpeas.
- Feel free to swap the feta cheese for mozzarella or leave it out entirely for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg