Description
Bright, refreshing, and bursting with flavor, this Orzo Pasta Salad with Lemon Vinaigrette is the perfect dish for any gathering. The vibrant combination of al dente orzo, crisp vegetables, and zesty dressing creates a delightful harmony of tastes that will transport you to sunny picnics and joyful celebrations. Easy to prepare and customizable, this salad is not just a side dish; it’s a centerpiece for summer feasts.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 medium red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup lemon juice (freshly squeezed)
- 1/3 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the orzo pasta in boiling salted water until al dente (8-10 minutes). Drain and rinse under cold water.
- In a large mixing bowl, combine halved cherry tomatoes, diced cucumber, and chopped red onion.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper until emulsified.
- Add cooked orzo to the vegetable mixture along with crumbled feta cheese.
- Toss in fresh parsley and basil. Drizzle with lemon vinaigrette and gently mix until well coated.
- Taste and adjust seasoning as needed. Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg