Description
A vibrant and refreshing salad packed with colorful vegetables and a zesty dressing, perfect for picnics, potlucks, or as a light meal.
Ingredients
For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/2 teaspoon Italian seasoning
- Salt and pepper, to taste
For the Salad:
- 1 1/2 cups uncooked orzo pasta
- 1 cup cherry tomatoes, quartered
- 1/2 orange bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1 cup diced cucumber
- 1/4 cup chopped red onion (optional)
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh basil, sliced
- Salt and pepper, to taste
Instructions
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Cook the Orzo: Boil salted water and cook orzo according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
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Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, honey, minced garlic, Italian seasoning, salt, and pepper.
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Combine the Salad Ingredients: In a large bowl, mix orzo, tomatoes, bell peppers, cucumber, onion (if using), feta, and basil.
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Dress the Salad: Pour dressing over salad and toss gently to coat. Add salt and pepper to taste.
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Chill and Serve: Refrigerate for at least 30 minutes before serving. Serve cold or at room temperature.
Notes
- Rinse orzo after cooking to keep it from clumping.
- Use fresh basil for the best flavor.
- Let the salad chill for maximum flavor blending.
- Great as a side dish or a light main course.
- To make it vegan, omit feta and replace honey with maple syrup.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (except pasta)
- Cuisine: Mediterranean-inspired