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Summer Orzo Salad

A vibrant and refreshing salad made with orzo pasta, crunchy cucumbers, juicy cherry tomatoes, and creamy feta cheese, perfect for family gatherings or casual evenings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Greek, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 1 cup orzo pasta Make sure to cook until al dente.
  • 1 cup cherry tomatoes, halved Rinse well before chopping.
  • 1 piece cucumber, diced Rinse well before chopping.
  • 1 piece bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh basil, chopped
  • 1/4 cup feta cheese, crumbled
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice Adjust seasoning to taste.
  • Salt and pepper, to taste

Method
 

Cooking the Orzo
  1. Begin by bringing a large pot of salted water to a boil. Add the orzo and cook according to package instructions, usually about 8-10 minutes, until al dente. Once cooked, drain and let cool for a few minutes.
Preparing the Vegetables
  1. While the orzo is cooling, chop the cherry tomatoes, cucumber, bell pepper, red onion, and basil.
Making the Dressing
  1. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Adjust seasoning according to your taste preferences.
Combining the Salad
  1. In a large mixing bowl, combine the cooled orzo, chopped vegetables, and feta cheese. Pour the dressing over and gently toss until well-coated.
Serving
  1. Serve fresh, or chill for about 30 minutes for an even cooler, refreshing dish.

Notes

Experiment with different vegetables and herbs for variations. Store leftovers in an airtight container for up to 3 days. Keep the dressing separate until serving to prevent sogginess.