Description
A refreshing and easy-to-make orzo pasta salad packed with fresh vegetables, tangy feta cheese, and a simple oregano vinaigrette, perfect as a light lunch or a side dish for any meal.
Ingredients
Orzo Pasta
- 1 1/2 cups orzo pasta
Vegetables & Cheese
- 1/2 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup black olives, sliced
- 1/4 cup feta cheese, crumbled
Dressing
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Cook the Orzo: Cook the orzo according to package directions until tender. Once cooked, drain the orzo thoroughly and rinse it with cold water to stop the cooking process and cool the pasta down for the salad.
- Combine Vegetables and Cheese: In a large bowl, add the cooled orzo pasta along with diced cucumber, red bell pepper, halved cherry tomatoes, finely chopped red onion, sliced black olives, and crumbled feta cheese. Mix gently to distribute the ingredients evenly.
- Prepare the Dressing: Take a small bowl and whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until the dressing is well combined and emulsified.
- Toss the Salad: Pour the prepared dressing over the orzo and vegetable mixture. Toss everything together carefully so that the dressing coats all ingredients evenly.
- Chill and Serve: Cover the pasta salad and chill it in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature as desired.
Notes
- Feel free to add fresh herbs like parsley or basil for extra flavor.
- You can substitute feta cheese with goat cheese or omit it for a vegetarian option.
- Make sure to rinse the cooked orzo with cold water to prevent it from becoming mushy.
- This salad can be stored in the refrigerator for up to 2 days.
- Add a squeeze of lemon juice for a zestier dressing if preferred.
