Description
A quick and refreshing orzo salad with cherry tomatoes, cucumber, and feta, tossed in a balsamic vinaigrette. Perfect for weeknight dinners or picnics.
Ingredients
Main ingredients
- 1 cup orzo pasta (Cook according to package instructions.)
- 2 cups cherry tomatoes, halved (Slice to keep some juice.)
- 1 cucumber, diced (Use cold cucumber to maintain crispness.)
- 1/4 cup red onion, finely chopped (Soak in cold water for 5 minutes for a milder flavor.)
- 1/4 cup feta cheese, crumbled (Adds a salty surprise.)
- 1/4 cup fresh basil, chopped (For a fragrant touch.)
- 1/4 cup balsamic vinaigrette (Dress just before serving.)
- to taste Salt and pepper (Adjust based on taste.)
Instructions
Preparation
- Cook the orzo pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the cherry tomatoes, cucumber, red onion, feta cheese, and basil.
- Add the cooled orzo to the vegetable mixture.
- Drizzle with balsamic vinaigrette and season with salt and pepper.
- Toss to combine and serve immediately or refrigerate for later.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. If dressing ahead of time, hold the vinaigrette until ready to serve. The salad becomes friendlier as it sits.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: American, Mediterranean