Description
A refreshing and easy-to-make orzo pasta salad packed with Mediterranean flavors from cherry tomatoes, cucumber, black olives, and tangy feta cheese. Tossed in a zesty red wine vinegar and olive oil dressing, this salad is perfect as a light lunch or a vibrant side dish.
Ingredients
Scale
Salad Ingredients
- 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 Ingredients
- 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: Boil the orzo pasta according to package instructions until al dente. Drain thoroughly and set aside to cool completely.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled orzo, cherry tomatoes, red onion, cucumber, black olives, and crumbled feta cheese. Mix gently to combine all ingredients evenly.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, salt, and freshly ground black pepper until emulsified and well blended.
- Toss the Salad: Pour the dressing over the orzo mixture and toss carefully until everything is evenly coated with the dressing.
- Garnish and Chill: Sprinkle chopped fresh basil leaves over the salad for a fresh herbaceous note. Refrigerate the salad for at least 30 minutes to allow flavors to meld before serving.
Notes
- For best results, use high-quality extra virgin olive oil and fresh vegetables.
- This salad can be made up to a day in advance and stored covered in the refrigerator.
- Feel free to add other Mediterranean ingredients like artichoke hearts or sun-dried tomatoes for variation.
- Keep salad chilled until serving to maintain freshness and flavor.
