Description
A light and refreshing Orzo Pasta Salad loaded with fresh vegetables, tangy feta, and a simple olive oil and red wine vinegar dressing, perfect for a quick and healthy meal or side dish.
Ingredients
Scale
Salad
- 1 cup orzo pasta
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup cucumber, diced
- 1/4 cup black olives, sliced
- 1/4 cup feta cheese, crumbled
Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- Fresh basil leaves, chopped (for garnish)
Instructions
- Cook the Orzo: Cook the orzo pasta according to package instructions until al dente. Drain and set aside to cool completely.
- Combine Salad Ingredients: In a large bowl, mix the cooled orzo with cherry tomatoes, diced red onion, cucumber, black olives, and crumbled feta cheese, ensuring even distribution.
- Prepare the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper until well combined to create a balanced and flavorful dressing.
- Toss the Salad: Pour the dressing over the orzo mixture and toss gently until all ingredients are evenly coated with the dressing.
- Garnish and Chill: Sprinkle chopped fresh basil over the salad as garnish. For best flavor, refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.
Notes
- Ensure orzo is completely cooled so the salad doesn’t become soggy.
- Feel free to add other vegetables like bell peppers or spinach for extra nutrition.
- This salad can be made a few hours ahead and stored in the refrigerator.
- Adjust salt and pepper according to taste, especially considering the saltiness of feta cheese.
- Serve chilled for best refreshing taste, perfect for summer meals.
