Ingredients
Method
Cooking the Orzo
- In a medium pot, bring salted water to a boil and add the orzo pasta. Cook according to the package instructions, usually around 8-10 minutes, until al dente. Drain and rinse with cold water to stop the cooking process.
Preparing the Vegetables
- While the orzo is cooking, wash and chop the cherry tomatoes, cucumber, and red onion. Put them in a large mixing bowl.
Combining Ingredients
- Add the cooled orzo to the bowl with the vegetables. Toss gently to combine all the ingredients.
Adding Cheese and Herbs
- Sprinkle the crumbled feta cheese and chopped fresh basil over the salad mix.
Dressing the Salad
- In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the pasta salad and mix gently until everything is well coated.
Serving
- You can serve this salad immediately or chill it in the fridge for about 30 minutes to enhance the flavors even more.
Notes
Substitutions: You can easily switch out the vegetables according to your preference. Timing Matters: Aim to dress your salad just before serving to keep the ingredients crisp and fresh. Common Mistakes: Avoid overcooking the orzo; you want it to maintain a slightly firm texture. Rinse it with cold water after cooking to halt the cooking process. This salad can be stored in an airtight container in the refrigerator for up to 3 days.