Description
A refreshing, light, and satisfying pasta salad perfect for summer gatherings, loaded with fresh vegetables and a zesty lemon vinaigrette.
Ingredients
Pasta and Vegetables
- 1 cup Orzo pasta (Cook in salted water until tender.)
- 1 cup Cucumber (Chopped into small bite-sized pieces.)
- 1 cup Cherry tomatoes (Halved.)
- 1 medium Red bell pepper (Chopped.)
- 1/4 medium Red onion (Diced small; use sparingly.)
- 1/2 cup Kalamata olives (Optional, but adds Mediterranean flavor.)
- 1/4 cup Fresh parsley or basil (Chopped.)
- 1/2 cup Feta cheese (Optional, but highly recommended.)
Lemon Vinaigrette
- 1/4 cup Olive oil (Extra virgin recommended.)
- 2 tbsp Fresh lemon juice (Adjust to taste.)
- 1 tsp Lemon zest (Gives a bright flavor.)
- 1 clove Garlic (Minced.)
- 1 tsp Dijon mustard (Helps emulsify the dressing.)
- 1/2 tsp Salt (To taste.)
- 1/4 tsp Black pepper (To taste.)
Instructions
Preparation
- Cook the orzo in salted water until tender but not mushy.
- Drain the orzo and rinse quickly with cool water to stop the cooking.
- Chop your vegetables into small bite-sized pieces.
- Whisk or shake the lemon vinaigrette ingredients together until blended.
Mixing
- In a large bowl, toss the orzo, chopped veggies, herbs, and feta.
- Pour the dressing over and mix well.
- Taste and adjust seasoning, adding more salt, lemon, or pepper as needed.
- Chill for at least 30 minutes before serving to let the flavors meld.
Notes
Store in an airtight container in the fridge for up to 4 days. If corn becomes dry, add a splash of olive oil and a squeeze of lemon.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: Mediterranean