Summer Orzo Pasta Salad: A Refreshing Family Favorite
A light, zesty orzo pasta salad loaded with fresh vegetables, herbs, and a bright lemon vinaigrette. Perfect for summer gatherings or a quick, satisfying meal. Easy to make and refreshingly simple.
- Prep Time: 15
- Cook Time: 10
- Total Time: 55
- Yield: 6 servings 1x
- Category: Dinner
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
1 cup uncooked orzo pasta
1 cup diced bell peppers (any color)
1/2 cup diced cucumber
1/2 cup chopped cherry tomatoes
1/4 cup finely chopped red onion
1/4 cup chopped fresh basil
2 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste
1/4 cup crumbled feta cheese (optional)
Fresh mint leaves for garnish
Instructions
Bring a pot of salted water to a boil. Cook orzo according to package instructions until al dente (about 8-10 minutes). Drain and let cool.
In a large bowl, combine cooked orzo, bell peppers, cucumber, cherry tomatoes, red onion, and basil.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
Pour dressing over orzo mixture and toss to coat evenly. Add crumbled feta (if using) and gently fold in.
Chill for at least 30 minutes to allow flavors to meld. Garnish with fresh mint before serving.
Notes
Add diced avocado or olives for extra richness. Store leftovers in an airtight container in the fridge for up to 3 days. For a vegan version, omit feta and use vegan orzo.
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 3g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg
Find it online: https://paulakitchen.com/summer-orzo-pasta-salad/