Description
A light and refreshing Orzo Pasta Salad featuring tender orzo, fresh cherry tomatoes, crisp cucumber, tangy feta cheese, and a zesty red wine vinaigrette, garnished with aromatic fresh basil. Perfect for a quick lunch or a side dish at summer gatherings.
Ingredients
Scale
Salad
- 1 cup orzo pasta
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup cucumber, diced
- 1/4 cup black olives, sliced
- 1/4 cup feta cheese, crumbled
Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Garnish
- Fresh basil leaves, chopped
Instructions
- Cook the orzo: Bring a pot of salted water to a boil. Add the orzo pasta and cook according to package instructions, typically about 8-10 minutes until al dente. Drain the pasta and rinse under cold water to cool it down and stop the cooking process. Set aside.
- Combine salad ingredients: In a large mixing bowl, add the cooled orzo, halved cherry tomatoes, diced red onion, diced cucumber, sliced black olives, and crumbled feta cheese. Gently toss to mix the ingredients evenly.
- Prepare the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, salt, and freshly ground black pepper until fully emulsified and well combined.
- Toss salad with dressing: Pour the prepared dressing over the orzo salad. Toss gently but thoroughly to ensure all the ingredients are evenly coated with the dressing.
- Garnish and chill: Sprinkle the chopped fresh basil over the salad for a fragrant finishing touch. Cover and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld for the best taste.
Notes
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- Use fresh herbs like parsley or mint as an alternative garnish for variation.
- Chilling the salad enhances the flavor, but it can also be served immediately if needed.
- Add a squeeze of lemon juice for extra brightness if desired.
- Store leftovers in an airtight container in the refrigerator and consume within 2 days for best freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
