Orzo Pasta Salad Recipe
This Mediterranean Orzo Pasta Salad bursts with flavors and colors that remind me of warm summer days by the sea. Packed with fresh ingredients, it is versatile and perfect for gatherings.
Ingredients
- ⅓ cup Olive oil
- 2 tablespoons Red wine vinegar
- 2 tablespoons Lemon juice
- 1 teaspoon Dried oregano
- 1 clove Garlic, minced
- Salt and pepper
- 1 cup Orzo pasta
- 1 small English cucumber, cut in half lengthwise and then sliced
- 1 cup Cherry tomatoes, sliced in halves
- ½ Red onion, diced
- ½ cup Kalamata olives, sliced
- ½ cup Feta cheese, crumbled
- 4 Baby bell peppers, sliced (or one regular bell pepper)
Instructions
- Cook the orzo according to the package directions. Drain it and set it aside to cool for about 10 minutes. Make sure it is fully cooked but still has a slight bite.
- In a small bowl or jar, mix all the dressing ingredients: olive oil, red wine vinegar, lemon juice, dried oregano, minced garlic, salt, and pepper. Whisk or shake it vigorously to combine everything well.
- In a large bowl, mix the cooled orzo with the chopped vegetables, Kalamata olives, and feta cheese. Pour about half of the dressing over the mixture and gently toss to coat all the ingredients.
- Refrigerate the salad for about 2 to 3 hours to let the flavors meld together. Before serving, add the remaining dressing and toss one more time for an even distribution of flavors.
Notes
- Chill before serving for enhanced flavors.
- You can customize the salad with other vegetables like artichoke hearts or spinach, and add fresh herbs for a burst of freshness.
- Store any leftovers in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 320kcalCarbohydrates: 40gProtein: 8gFat: 15gSaturated Fat: 3gSodium: 600mgFiber: 4gSugar: 3g
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