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A vibrant and fresh summer orzo salad, perfect for a light meal.

Orzo Salad (Summer)

This refreshing Orzo Salad is perfect for summer gatherings, featuring tender orzo pasta tossed with vibrant vegetables and a light dressing. It's quick to prepare and a crowd-pleaser for any occasion.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Orzo pasta
  • 1 cup Cherry tomatoes halved
  • 0.5 cup Cucumber diced
  • 0.25 cup Red onion finely chopped
  • 0.5 cup Feta cheese crumbled
  • 2 tbsp Fresh parsley chopped
Dressing
  • 3 tbsp Olive oil
  • 2 tbsp Lemon juice
  • 1 tsp Dijon mustard
  • 0.5 tsp Salt
  • 0.25 tsp Black pepper

Equipment

  • Large pot
  • Strainer
  • Large mixing bowl
  • Whisk

Method
 

Preparation
  1. Cook the orzo pasta according to package directions until al dente, then drain and rinse with cold water to stop cooking and cool it down.
  2. In a large bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper to create the dressing.
  3. Add the cooked orzo, cherry tomatoes, cucumber, red onion, feta cheese, and fresh parsley to the bowl with the dressing.
  4. Toss everything gently until all the ingredients are well combined and coated with the dressing, ensuring an even distribution of flavors.

Notes

For an extra burst of flavor, consider adding some chopped Kalamata olives or sun-dried tomatoes to the salad. This salad can be prepared ahead of time and stored in the refrigerator; the flavors will meld and improve over time.