Description
A refreshing and easy Orzo Pasta Salad featuring tender orzo pasta tossed with fresh cherry tomatoes, crisp cucumber, red onions, black olives, and crumbled feta cheese, all dressed in a tangy red wine vinaigrette and garnished with fresh basil. Perfect as a light lunch or a vibrant side dish ready in just 20 minutes.
Ingredients
Pasta
- 1 cup orzo pasta
Vegetables and Cheese
- 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
- Fresh basil leaves, chopped
Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Cook the orzo: Cook orzo pasta according to package instructions in boiling salted water until al dente. Drain well and allow it to cool completely to avoid wilting the fresh vegetables in the salad.
- Prepare the salad base: In a large bowl, combine the cooled orzo with halved cherry tomatoes, diced red onion, diced cucumber, sliced black olives, and crumbled feta cheese. Mix gently to combine all ingredients evenly.
- Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar, salt, and freshly ground pepper until emulsified and well blended.
- Toss the salad: Pour the prepared dressing over the orzo and vegetable mixture. Toss gently but thoroughly until every ingredient is evenly coated with the dressing.
- Garnish and chill: Sprinkle chopped fresh basil leaves over the salad for added aroma and flavor. For best taste, refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Notes
- Use high-quality extra virgin olive oil for a richer dressing flavor.
- Chill the salad before serving to enhance the freshness and meld the flavors.
- You can add grilled chicken or shrimp to make it a more substantial meal.
- This salad keeps well in the refrigerator for up to 2 days.
- Feel free to substitute feta cheese with vegan cheese to make it vegan friendly.
