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A vibrant orzo salad with fresh vegetables and herbs, showcasing the art of flavor.

Orzo Salad

A vibrant and refreshing Orzo Salad packed with colorful veggies, feta cheese, and a zesty dressing, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta
  • 1 cup Orzo Pasta Can substitute with quinoa for a gluten-free option.
Vegetables
  • 1 cup Cherry Tomatoes, halved Can substitute with grape tomatoes or diced regular tomatoes.
  • 1 cup Cucumber, diced Zucchini can be used as a substitute.
  • 1/4 cup Red Onion, finely chopped Shallots or green onions can offer a milder taste.
Cheese and Olives
  • 1/2 cup Feta Cheese, crumbled Goat cheese can be used for a softer variation.
  • 1/4 cup Olives, sliced Capers can be used for a different flavor profile.
Dressing
  • 1/4 cup Olive Oil Avocado oil can be a good alternative.
  • 2 tablespoons Lemon Juice Vinegar can be used for a different acidity.
  • to taste teaspoon Salt Adjust based on taste preferences.
  • to taste teaspoon Pepper Adjust based on taste preferences.

Method
 

Cooking the Orzo
  1. Boil water in a pot and then add the orzo pasta.
  2. Cook orzo for 8-10 minutes until al dente.
  3. Drain orzo and rinse under cold water to stop the cooking process.
Preparing the Salad
  1. In a large bowl, combine the orzo, cherry tomatoes, diced cucumber, finely chopped red onion, crumbled feta cheese, and sliced olives.
  2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until well combined.
  3. Pour the dressing over the salad and toss to combine.
  4. Chill in the refrigerator for at least 30 minutes before serving to let flavors meld.

Notes

Can add grilled chicken or chickpeas for protein. Experiment with herbs like parsley or basil for extra freshness. Leftover salad can be stored in the fridge for up to 3 days.