Description

This Zippy Orzo Summer Salad is a refreshing and flavorful dish perfect for summer gatherings. Packed with fresh vegetables, herbs, and tangy feta cheese, it’s a light and satisfying side dish or even a meal on its own.

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

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Instructions

Cook the Orzo: Cook the orzo in salted water according to package directions until al dente. Drain and rinse with cold water to stop the cooking.
Prepare the Salad: In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, bell pepper, red onion, feta, parsley, and dill.
Make the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, salt, and pepper.
Combine and Chill: Pour the dressing over the salad and toss well to coat. Chill for at least 15 minutes before serving to let the flavors meld.

Notes

This salad can be made a day ahead and stored in the fridge.
For added protein, stir in chickpeas or grilled chicken.