Orzo Salad Recipe | Light And Delicious Pasta Salad
Servings: 6 servings
Calories: 399kcal
Calories: 399kcal | Carbohydrates: 51g | Protein: 11g | Fat: 18g | Fiber: 4g | Sugar: 6g
Ingredients
For The Salad
- 12 ounces Orzo
- 1 Cucumber diced
- 1 cup Cherry Tomatoes halved
- 1/4 cup Sun Dried Tomatoes
- 1 Bell Pepper any color, diced
- 1/2 cup Black Olives sliced
- 1/2 cup Feta Cheese crumbled
- Fresh Herbs optional parlsey, basil, oregano
Salad Dressing
- 1/3 cup Olive Oil
- 3 tbsp Lemon Juice
- 1 clove Garlic
- 1 tsp Dijon Mustard
- 1 tsp Honey
- 3/4 tsp Salt
- 1/4 tsp Ground Black Pepper
Instructions
- Cook the Orzo. Bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions, usually about 8-10 minutes. Be sure to cook it al dente (slightly firm), as it will hold up better when mixed with the dressing. Once the orzo is cooked, drain it and rinse under cold water to cool it down quickly. This also prevents the orzo from becoming too sticky.
- Prepare the Vegetables. While the orzo is cooking, dice the cucumber, cherry tomatoes, sun dried tomatoes, and bell pepper. If you're using olives, chop them as well. Toss these vegetables together in a large mixing bowl.
- Make the Dressing. In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, garlic, and honey or maple syrup. Season with salt and pepper to taste. If you prefer a thicker dressing, add a teaspoon of Greek yogurt or vegan mayo for creaminess.
- Combine the Orzo and Vegetables. Add the cooled orzo to the bowl with the vegetables. Pour the dressing over the mixture and toss everything together until well combined. Top with fresh herbs and crumbled feta cheese.
- Chill and Serve. For the best flavor, let the orzo salad sit in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together and the orzo to absorb the dressing. When ready to serve, give the salad a quick toss and adjust the seasoning if necessary.