Description

A vibrant and colorful salad made with orzo pasta, fresh vegetables, and a light vinaigrette dressing, perfect for a refreshing side dish or light meal.

Ingredients

Units Scale

1 cup orzo pasta
1/2 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
1/4 cup red onion, finely diced
1/4 cup fresh parsley, chopped
1/4 cup feta cheese, crumbled (optional)
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste

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Instructions

Cook the orzo pasta according to the package instructions. Drain and rinse with cold water to cool.
In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, bell peppers, red onion, and parsley.
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing.
Pour the dressing over the salad and toss gently to coat.
If using, sprinkle crumbled feta cheese on top before serving.
Serve chilled or at room temperature.

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
Feel free to add other vegetables like olives, zucchini, or carrots for extra color and flavor.
For a vegan version, omit the feta cheese or substitute with a dairy-free option.

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 4g
Sodium: 150mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 4g
Cholesterol: 10mg