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A vibrant and colorful summer orzo salad in a large bowl

Quick way to grow the best Orzo Salad (Summer) in 20 minutes. Orzo Salad (Summer)

This refreshing Orzo Salad is perfect for summer, offering a delightful combination of pasta, fresh vegetables, and a zesty dressing. It's quick to prepare and ideal for picnics or light meals.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup orzo pasta
  • 1 cup cherry tomatoes halved
  • 0.5 cucumber diced
  • 0.25 red onion finely sliced
  • 0.5 cup feta cheese crumbled
  • 0.25 cup fresh parsley chopped
Dressing
  • 3 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • large pot
  • colander
  • large bowl
  • small bowl
  • whisk

Method
 

Preparation
  1. Cook the orzo pasta according to package directions until al dente, usually about 8-10 minutes.
  2. Drain the cooked orzo and rinse it under cold water to stop the cooking process and cool it down; then set aside.
  3. In a large bowl, combine the cooked and cooled orzo with the halved cherry tomatoes, diced cucumber, finely sliced red onion, crumbled feta cheese, and chopped fresh parsley.
Dressing and Assembly
  1. In a small bowl, whisk together the lemon juice, olive oil, dried oregano, salt, and black pepper to create the dressing.
  2. Pour the dressing over the orzo mixture and toss gently to ensure all ingredients are well combined and coated.
  3. Serve immediately or chill in the refrigerator for at least 30 minutes to enhance the flavors; stir again before serving.

Notes

For an added protein boost, consider mixing in grilled chicken or chickpeas. You can also customize the vegetables based on what's in season or your preference, like bell peppers or Kalamata olives.