Description
A refreshing and easy-to-make Orzo Pasta Salad featuring tender orzo, crisp vegetables, briny olives, and creamy feta, all tossed in a tangy red wine vinegar and olive oil dressing. Perfect as a light lunch or a vibrant side dish.
Ingredients
Scale
Salad
- 1 cup orzo pasta
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup cucumber, diced
- 1/4 cup black olives, sliced
- 1/4 cup feta cheese, crumbled
Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- Fresh basil leaves, chopped (for garnish)
Instructions
- Cook Orzo: Bring a pot of salted water to a boil and cook the orzo pasta according to the package instructions, typically 8-10 minutes, until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled orzo pasta along with halved cherry tomatoes, diced red onion, diced cucumber, sliced black olives, and crumbled feta cheese. Gently toss to mix the ingredients evenly.
- Prepare Dressing: In a separate small bowl, whisk together the olive oil, red wine vinegar, salt, and freshly ground black pepper until fully combined to create a balanced tangy dressing.
- Toss Salad: Pour the dressing over the salad mixture and toss thoroughly until all ingredients are evenly coated with the dressing.
- Garnish and Chill: Sprinkle chopped fresh basil over the top of the salad as a fragrant garnish. For best flavor, cover and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For added protein, grilled chicken or chickpeas can be mixed in.
- Use kalamata olives for a more robust flavor.
- Chilling the salad enhances the taste, so prepare in advance if possible.
- Adjust the amount of red wine vinegar and olive oil according to taste preference.
- This recipe is suitable for vegetarians but contains dairy from feta cheese.
