Description
This vibrant Orzo Pasta Salad is a light, zesty, and colorful dish packed with fresh vegetables, herbs, and a tangy lemon vinaigrette. Perfect for summer picnics, potlucks, or a refreshing side dish—it’s as easy to make as it is to enjoy!
Ingredients
-
1 1/2 cups orzo pasta
-
1 cup cherry tomatoes, halved
-
1/2 cucumber, diced
-
1/4 red onion, thinly sliced
-
1/3 cup feta cheese, crumbled
-
2 tbsp fresh parsley, chopped
-
1 tbsp fresh mint, chopped (optional)
-
Zest and juice of 1 lemon
-
3 tbsp olive oil
-
Salt & pepper to taste
Instructions
-
Cook orzo according to package instructions. Drain and rinse under cold water to cool.
-
In a large bowl, combine cooled orzo, cherry tomatoes, cucumber, red onion, feta, and herbs.
-
Whisk together lemon juice, zest, olive oil, salt, and pepper in a small bowl.
-
Pour dressing over the salad and toss to combine.
-
Chill for 15–30 minutes before serving for best flavor.
Notes
-
Add grilled chicken, chickpeas, or olives for a heartier version.
-
Keeps well in the fridge for up to 3 days—great for meal prep!
-
Swap in basil or dill for different herb variations.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 290
- Sodium: 280
- Fat: 12 g
- Carbohydrates: 35 g
- Protein: 7g