Description
A light and refreshing salad perfect for a summer picnic or a quick side dish. This orzo salad features tender pasta, juicy cherry tomatoes, crisp cucumber, and creamy feta cheese, all brought together with a simple olive oil and lemon dressing.
Ingredients
Scale
- 1 cup orzo pasta
- 1/2 cup cherry tomatoes, halved
- 1/4 cup diced cucumber
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh basil
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Cook the Orzo: Cook orzo pasta according to the package instructions. Drain and set aside to cool.
- Combine the Salad: In a large bowl, combine the cooled orzo, halved cherry tomatoes, diced cucumber, crumbled feta cheese, and chopped basil.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Toss and Serve: Pour the dressing over the orzo mixture and toss until everything is well combined.
- Chill and Enjoy: Serve immediately, or refrigerate for 30 minutes to serve chilled.
Notes
- Add-ins: You can customize this salad by adding olives, red onion, or roasted vegetables.
- Vegan Option: Omit the feta cheese or replace it with a dairy-free cheese alternative.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes