Orzo Salad
A vibrant and quick-to-make Orzo Salad with fresh vegetables and a zesty dressing that brings comfort and creativity into the kitchen.
Ingredients
Main Ingredients
- 1 cup Orzo pasta The star of the show – small, rice-shaped pasta that cooks quickly.
- 1 cup Cherry tomatoes Juicy and sweet; substitute with diced bell peppers if desired.
- 1 medium Cucumber Cool and refreshing; zucchini can be a fantastic replacement.
- 1/2 medium Red onion Offers a mild bite; feel free to substitute with green onion.
- 1/2 cup Feta cheese Creamy and salty; vegan feta can be used for a dairy-free option.
- 3 tablespoons Olive oil Good quality olive oil is essential for richness.
- 2 tablespoons Lemon juice Fresh lemon juice provides essential brightness.
- 2 tablespoons Fresh herbs (Greek oregano and parsley) Fresh herbs elevate the flavor; dried can be a substitute if needed.
Instructions
Preparation
- In a large pot of salted boiling water, add the orzo and cook according to package instructions until al dente (about 8-10 minutes).
- While the orzo cooks, chop the cherry tomatoes, cucumber, and red onion.
- Once done, drain the orzo and rinse it under cold water to stop the cooking process.
- In a large mixing bowl, combine the cooked orzo with the chopped vegetables, crumbled feta, and fresh herbs.
- Drizzle with olive oil and fresh lemon juice. Season with salt and pepper to taste, then toss everything together gently.
- Taste and adjust the seasoning, adding more lemon juice for added zest if desired.
- You can serve it immediately or let it chill in the fridge for 30 minutes to meld the flavors.
Notes
Feel free to customize this salad with protein such as chicken, chickpeas, or shrimp. It stores well in the fridge for up to 3 days and can be served as a side or main dish.