Orzo Salad
This picnic-friendly orzo salad is the summer dish that I bring to every event. It's light, refreshing, and loaded with great flavors from vegetables, fresh herbs, feta cheese, and a Greek-style lemon vinaigrette.
Ingredients
- 1 cup dry orzo pasta
- 1 ½ cups cherry tomatoes (halved)
- 1 medium cucumber (diced)
- ½ cup feta cheese (crumbled)
- ¼ cup red onion (finely chopped)
- ¼ cup fresh parsley (chopped)
- ¼ cup fresh basil (chopped)
For the dressing
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic (minced)
- salt & pepper (to taste)
Instructions
- Cook the orzo according to the package directions. Drain and rinse under cold water. Set aside in a colander.
- In a small bowl, combine the dressing ingredients and set aside.
- To a large bowl, add the cooked orzo and the rest of the ingredients. Drizzle with the salad dressing on top and toss well. Enjoy!
- You can eat it immediately, or refrigerate and consume within 3 days.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!