Description
A refreshing and vibrant orzo salad perfect for spring, loaded with fresh vegetables and a light dressing.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Cook the orzo pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
- Add the cooled orzo to the vegetable mixture.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Top with crumbled feta cheese before serving.
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Notes
- Feel free to add other vegetables like spinach or arugula for extra greens.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a vegan version, omit the feta cheese.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg