Description
A vibrant and refreshing pasta salad made with orzo, fresh vegetables, and a zesty dressing, perfect for picnics or as a healthy side dish.
Ingredients
Units
Scale
- 1 cup orzo pasta
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup yellow bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup black olives, sliced
- 1/4 cup feta cheese, crumbled
- 2 tbsp fresh parsley, chopped
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp lemon juice
- Salt and pepper to taste
Instructions
- Cook orzo pasta according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine cooked orzo, cherry tomatoes, cucumber, bell peppers, red onion, olives, feta, and parsley.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss until well combined.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- This salad can be made a day in advance and stored in the fridge.
- Feel free to add grilled chicken or chickpeas for extra protein.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 260mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg