Description
This Spring Orzo Pasta Salad is light, colorful, and packed with fresh vegetables and herbs. Tossed with a lemony vinaigrette, it’s perfect for picnics, lunches, or as a side dish.
Ingredients
Scale
Ingredients
- 1 1/2 cups orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup bell peppers, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions
Instructions
- Cook orzo according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine cooked orzo, cherry tomatoes, cucumber, bell peppers, red onion, parsley, and basil.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Pour dressing over the salad and toss to combine.
- If using, sprinkle crumbled feta on top before serving.
Notes
For extra flavor, add roasted pine nuts or a drizzle of balsamic glaze. Can be made a few hours ahead and chilled.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boil & Toss
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg
Keywords: orzo salad, spring pasta salad, healthy salad, vegetarian salad, lemon vinaigrette