Description
A vibrant and colorful orzo salad packed with fresh vegetables, perfect for a light meal or side dish.
Ingredients
Units
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup yellow bell pepper, diced
- 1 cup red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Cook the orzo pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, yellow bell pepper, red bell pepper, red onion, and black olives.
- Add the chopped parsley and basil to the bowl.
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Top with crumbled feta cheese if desired.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Use gluten-free orzo if needed to make it gluten-free.
- Adjust the vegetables based on what you have on hand.
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- Best served chilled but can be enjoyed at room temperature.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg