Description
A straightforward recipe for a refreshing orzo pasta salad with fresh vegetables and a light vinaigrette.
Ingredients
Scale
- 1 cup orzo pasta
- 1/2 cup chopped cucumber
- 1/2 cup halved cherry tomatoes
- 1/4 cup chopped red onion
- 1/4 cup crumbled feta cheese
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt to taste
- Black pepper to taste
Instructions
- Cook orzo pasta according to package directions. Drain and rinse with cold water to cool.
- In a large bowl, combine the cooled orzo, cucumber, cherry tomatoes, and red onion.
- In a small bowl, whisk together the olive oil, lemon juice, and dried oregano.
- Pour the dressing over the orzo mixture. Toss gently to coat.
- Stir in the crumbled feta cheese.
- Season with salt and pepper to your preference.
- Chill for at least 15 minutes before serving.
Notes
- You can add chopped fresh parsley for extra flavor.
- For a tangier dressing, substitute half the lemon juice with red wine vinegar.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Side Dish
- Method: Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 12
- Cholesterol: 20
Keywords: orzo, pasta salad, cucumber, tomato, feta, light dressing, cold salad