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A vibrant and fresh summer orzo salad, perfect for a light meal.

Orzo Salad (Summer)

This refreshing Orzo Salad (Summer) is a quick and delicious dish, perfect for a light meal or a flavorful side. It combines tender orzo with fresh summer vegetables and a zesty dressing.
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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 cup cucumber diced
  • 0.25 cup red onion finely chopped
  • 0.5 cup feta cheese crumbled
Dressing
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

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

Method
 

Get Cooking
  1. Cook orzo pasta according to package instructions until al dente; then drain and rinse with cold water.
  2. In a large bowl, combine the cooked orzo, halved cherry tomatoes, diced cucumber, finely chopped red onion, and crumbled feta cheese.
  3. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper to create the dressing.
  4. Pour the dressing over the orzo mixture and toss gently to ensure all ingredients are evenly coated.
  5. Serve immediately or chill for at least 30 minutes to allow the flavors to meld, then serve cold.

Notes

For an extra burst of flavor, add some fresh chopped basil or mint. This salad can be stored in an airtight container in the refrigerator for up to 3 days.