Description
A refreshing and vibrant orzo pasta salad featuring crisp vegetables, briny olives, and tangy feta cheese, perfectly tossed in a zesty olive oil and red wine vinegar dressing. This quick and easy recipe is ideal for a light lunch, picnic, or side dish.
Ingredients
Scale
Salad
- 1 1/2 cups orzo pasta
- 1/2 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup black olives, sliced
- 1/4 cup feta cheese, crumbled
Dressing
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Cook the orzo: Bring a pot of salted water to a boil and cook the orzo pasta according to the package directions until al dente. Drain the pasta and rinse it under cold water to cool and stop the cooking process.
- Combine salad ingredients: In a large bowl, add the cooled orzo pasta together with the diced cucumber, red bell pepper, halved cherry tomatoes, finely chopped red onion, sliced black olives, and crumbled feta cheese. Mix gently to combine all the ingredients evenly.
- Prepare the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until well emulsified and flavorful.
- Dress the salad: Pour the dressing over the orzo salad mixture and toss thoroughly to coat all the ingredients with the dressing.
- Chill before serving: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill. Serve cold for best taste and texture.
Notes
- Make sure to rinse the cooked orzo under cold water to prevent it from sticking and to cool it down quickly.
- Feel free to add fresh herbs like parsley or basil to enhance flavor.
- You can substitute the feta cheese with a vegan cheese alternative if desired.
- Adjust salt and pepper according to taste, especially considering the saltiness of the olives and feta.
- Best served chilled, so plan ahead and refrigerate before serving.
