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Summer Orzo Pasta Salad

A refreshing summer pasta salad featuring orzo, vibrant vegetables, and a zesty dressing, perfect for gatherings and picnics.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Base
  • 1 cup orzo pasta
Vegetables
  • 2 cups cherry tomatoes, halved
  • 1 cucumber, diced Can swap with zucchini for a different flavor
  • 1 bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup fresh parsley, chopped Basil works wonderfully too
Cheese and Dressing
  • 1/3 cup feta cheese, crumbled Or a dairy-free alternative
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Method
 

Preparation
  1. Cook orzo pasta according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process.
  2. In a large bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
  3. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper until well combined.
  4. Pour the dressing over the vegetable mixture, tossing gently to coat all ingredients.
  5. Add the cooled orzo and feta cheese to the bowl, mixing well to combine.
  6. Taste and adjust seasoning if necessary.
  7. Cover and refrigerate for at least 30 minutes before serving.

Notes

For added creativity, consider adding grilled chicken, olives, or different herbs. Best served fresh, but can be stored in an airtight container in the refrigerator for up to three days.