Description
A quick and colorful orzo pasta salad with fresh vegetables, tangy feta, and a light dressing, perfect for summer cookouts.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Bring a medium pot of salted water to a boil. While heating, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and crumble the feta. Set everything aside in a large bowl.
- Add the orzo to boiling water and cook according to package instructions (8-10 minutes) until al dente, stirring occasionally.
- Drain the orzo and rinse under cold water until cool to the touch. Shake off excess water and add to the bowl with vegetables and feta.
- In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper. Pour over the orzo mixture and toss gently. Serve chilled or at room temperature.
Notes
Rinse orzo under cold water to cool quickly and keep vegetables crisp. Adjust seasoning and serve fresh for best flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 2g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg