Description
This vibrant Orzo Salad is a refreshing and nutritious dish combining tender orzo pasta with fresh vegetables, herbs, and a zesty lemon vinaigrette. Perfect as a light lunch or a flavorful side, it offers a delightful balance of textures and flavors that are sure to please any palate.
Ingredients
Orzo and Vegetables
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, pitted and sliced
Herbs and Cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/3 cup feta cheese, crumbled
Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions, about 8-10 minutes, until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- Prepare the Vegetables: While the orzo is cooking, halve the cherry tomatoes, dice the cucumber and red bell pepper, finely chop the red onion, and slice the Kalamata olives. Set aside.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined and emulsified.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled orzo, prepared vegetables, chopped parsley and mint, and crumbled feta cheese. Pour the dressing over the salad.
- Toss and Chill: Gently toss all ingredients together to ensure even coating of the dressing. Refrigerate the salad for at least 30 minutes to let the flavors meld.
- Serve: Before serving, give the salad a final toss and adjust seasoning with additional salt and pepper if needed. Serve chilled or at room temperature as a light main or side dish.
Notes
- For added protein, consider mixing in grilled chicken or chickpeas.
- The salad can be prepared a day ahead and stored in the refrigerator for up to 2 days.
- Feel free to swap fresh herbs to suit your taste, such as basil instead of mint.
- Use gluten-free orzo pasta if you require a gluten-free dish.
- To enhance flavor, toast the orzo in a dry skillet for a few minutes before boiling.
