Chilled Orzo Salad
A bright and refreshing orzo salad loaded with colorful vegetables and tangy feta cheese, perfect for a quick meal or potluck.
Ingredients
Pasta and Base Ingredients
- 1 cup orzo pasta Use small pasta if orzo is unavailable.
- 1 cup cherry tomatoes, halved Can substitute with other small tomatoes.
- 1 whole cucumber, diced English cucumber or regular works.
- 1 whole bell pepper, diced Any color bell pepper is suitable.
- 1/4 cup red onion, finely chopped Rinse onion under water to reduce sharpness.
- 1/4 cup feta cheese, crumbled Substitute with goat cheese or skip for a dairy-free version.
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice Fresh lemon juice is recommended.
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- Cook the orzo pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the cooled orzo with cherry tomatoes, cucumber, bell pepper, red onion, and feta cheese.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve chilled or at room temperature.
Notes
This salad can be made ahead to let flavors meld. It's perfect for using up leftover vegetables from your fridge.