Description
A vibrant and refreshing Best Orzo Pasta Salad combining tender orzo pasta with crisp vegetables, tangy feta cheese, and a zesty olive oil and red wine vinegar dressing. Perfect as a light meal or a flavorful side dish, this salad is easy to prepare and delightful to serve chilled.
Ingredients
Scale
Orzo Pasta
- 1 1/2 cups orzo pasta
Vegetables & Cheese
- 1/2 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup black olives, sliced
- 1/4 cup feta cheese, crumbled
Dressing
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Cook the Orzo: Cook the orzo pasta according to the package directions until al dente. Drain the cooked orzo and rinse it under cold water to cool it quickly and stop the cooking process.
- Combine Salad Ingredients: In a large bowl, add the cooled orzo pasta along with diced cucumber, red bell pepper, halved cherry tomatoes, finely chopped red onion, sliced black olives, and crumbled feta cheese. Gently mix to combine all the ingredients evenly.
- Prepare the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper until well incorporated to form the dressing.
- Toss the Salad with Dressing: Pour the prepared dressing over the orzo salad mixture and toss everything thoroughly to ensure the salad is evenly coated with the dressing.
- Chill and Serve: Cover the salad and chill it in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve cold for a refreshing and delicious dish.
Notes
- Use gluten-free orzo if you require a gluten-free version.
- Feel free to add fresh herbs like parsley or basil for extra flavor.
- Adjust salt and pepper in the dressing according to taste.
- For added protein, consider mixing in grilled chicken or chickpeas.
- Ensure the orzo is completely cooled before adding the dressing to prevent wilting the vegetables or melting the feta.
