Light Orzo Pasta Salad
This light orzo pasta salad combines fresh vegetables, tangy feta, and a zesty dressing for a refreshing meal perfect for summer.
Equipment
- 1 Large pot for boiling pasta
- 1 Colander for draining pasta
- 1 Large mixing bowl
- 1 Whisk for mixing dressing
Ingredients
Main Ingredients
- 1 cup orzo pasta
- 2 cups cherry tomatoes halved
- 1 cucumber diced
- 1/2 red onion finely chopped
- 1/4 cup fresh basil leaves torn
- 1/4 cup feta cheese crumbled
- 1/4 cup black olives sliced
Dressing
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
Preparation
- Boil orzo pasta in salted water for 8-10 minutes until al dente. Drain and rinse under cold water to cool.
- While pasta cooks, halve cherry tomatoes, dice cucumber, and finely chop red onion.
- In a small bowl, whisk olive oil, red wine vinegar, salt, and pepper together until well combined.
- In a large mixing bowl, combine cooled orzo, vegetables, basil, feta, and olives.
- Pour the dressing over the salad and toss everything together until well coated.
- Let the salad rest in the fridge for at least 30 minutes to allow flavors to meld.
- Serve chilled or at room temperature. Garnish with extra basil if desired.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
Pro Tips: Let the salad chill for at least 30 minutes for best flavor.
Ingredient Substitutions: Swap feta for goat cheese for a creamier texture.
How to Serve: Serve as a main dish or alongside grilled proteins.
Storage & Freshness: Keep refrigerated for up to 3 days.
Make-Ahead Tips: Prepare all components in advance and assemble just before serving.
Ingredient Substitutions: Swap feta for goat cheese for a creamier texture.
How to Serve: Serve as a main dish or alongside grilled proteins.
Storage & Freshness: Keep refrigerated for up to 3 days.
Make-Ahead Tips: Prepare all components in advance and assemble just before serving.