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Oil-Free Orzo Salad

A vibrant and refreshing salad made with fluffy orzo pasta and a medley of fresh vegetables, perfect for any gathering.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Dish, Salad
Cuisine: Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Pasta
  • 1 cup orzo pasta
Fresh Vegetables
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup parsley, chopped
Dressing
  • 2 tablespoons lemon juice
  • to taste Salt and pepper Adjust seasoning according to preference.

Method
 

Preparation
  1. In a medium-sized pot, bring water to a boil. Add the orzo pasta and a pinch of salt. Cook according to the package directions, typically 8-10 minutes, until al dente. Drain and set aside in a large bowl.
  2. While the orzo is cooking, chop the cherry tomatoes, cucumber, bell pepper, and red onion. The more colorful, the better; it’s all about that aesthetic pop!
Combining Ingredients
  1. Once the orzo has cooled slightly, add in the chopped veggies along with the fresh parsley. Toss everything together.
  2. Squeeze the lemon juice over the salad. Season with salt and pepper to taste. Toss gently to ensure everything is well coated.
Serving
  1. Let the salad chill in the refrigerator for a bit for the flavors to meld, or dig right in and enjoy the freshness at room temperature!

Notes

To keep your Oil-Free Orzo Salad fresh, store it in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to a month. No reheating necessary as it's delightful served cold.