Description
A fresh and colorful orzo salad packed with crisp vegetables, feta cheese, and a light homemade dressing. Perfect for a quick lunch or summer side dish.
Ingredients
Scale
- 1 1/2 cups uncooked orzo pasta
- 1 cup cherry tomatoes, quartered
- 1/2 orange bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1 cup diced cucumber
- 1/4 cup chopped red onion
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh basil, sliced
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/2 teaspoon Italian seasoning
- salt and pepper to taste
Instructions
- Boil salted water and cook orzo until al dente according to package directions
- Whisk together olive oil, vinegar, lemon juice, honey, garlic, and seasoning
- Drain and rinse orzo under cold water until cooled
- Transfer orzo to a large bowl and add vegetables, feta, and basil
- Pour dressing over salad and toss to combine evenly
- Season with salt and pepper and serve immediately or chill before serving
Notes
- Do not overcook the orzo to maintain texture
- Chill the salad before serving for better flavor
- Add extra lemon juice before serving for brightness
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boil
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5
- Sodium: 320
- Fat: 14
- Saturated Fat: 4
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 9
- Cholesterol: 15