Description
This Zippy Orzo Summer Salad is a refreshing and flavorful dish perfect for summer gatherings or as a light meal. With a medley of fresh vegetables, herbs, and a tangy dressing, it’s a colorful and satisfying salad.
Ingredients
For the Salad:
- 1 cup dry orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red bell pepper, chopped
- ¼ cup red onion, finely chopped
- ⅓ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the Orzo: Cook orzo in salted water until al dente. Drain and rinse with cold water.
- Prepare the Salad: Combine orzo, tomatoes, cucumber, bell pepper, red onion, feta, parsley, and dill in a bowl.
- Make the Dressing: Whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, salt, and pepper.
- Combine: Pour dressing over the salad and toss to coat. Chill before serving.
Notes
- This salad can be made a day ahead and refrigerated.
- For more protein, add chickpeas or grilled chicken.
