Description
This bright and herby orzo salad is bursting with fresh vegetables and tossed in a lemony vinaigrette. A refreshing and colorful side for any season.
Ingredients
- 1 cup orzo pasta
- 1/2 cup cherry tomatoes, halved
- 1/3 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/3 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
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Cook orzo according to package instructions. Drain and cool.
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In a large bowl, combine orzo, tomatoes, cucumber, onion, feta, and parsley.
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Drizzle with olive oil and lemon juice, then toss to combine.
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Season with salt and pepper.
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Serve chilled or at room temperature.
Notes
- Add kalamata olives or avocado for extra flavor. Keeps well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: Mediterranean