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Easy Orzo Salad

A refreshing and flavorful salad made with orzo pasta, crisp vegetables, and a light dressing, perfect for gatherings and warm days.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Italian, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 1 cup orzo pasta
  • 2 cups water for cooking the orzo
Vegetables
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 cup red onion, finely chopped
Cheese and Dressing
  • 1/4 cup feta cheese, crumbled or your favorite dairy-free alternative
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish

Method
 

Cooking the Orzo
  1. Bring 2 cups of water to a boil in a medium saucepan. Add 1 cup of orzo pasta and a pinch of salt.
  2. Cook according to the package instructions, usually around 8-10 minutes, until the pasta is al dente. Once cooked, drain the orzo and set it aside to cool.
Preparing the Vegetables
  1. Wash and chop the fresh vegetables: halve the cherry tomatoes, dice the cucumber, and finely chop the red onion.
Combining the Ingredients
  1. In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, and crumbled feta cheese.
Dressing the Salad
  1. Drizzle the olive oil and lemon juice over the top. Season with salt and pepper to taste.
  2. Gently toss the salad until all the ingredients are well combined and coated.
Garnishing and Serving
  1. Garnish the salad with fresh basil or parsley.
  2. Serve immediately, or refrigerate for 30 minutes to allow the flavors to develop even more.

Notes

If substituting vegetables, consider adding bell peppers or olives. Allow the orzo to cool before mixing with vegetables to maintain their crispiness. Store leftovers in an airtight container for up to 3-5 days.