Description
A vibrant and fresh salad with orzo pasta, colorful vegetables, and a zesty lemon dressing, perfect for summer gatherings.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers, diced (use various colors)
- 1/2 cup red onion, finely chopped
- 1 cup corn (fresh or canned)
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Begin by cooking the orzo pasta according to package instructions, then drain it and let it cool while you prepare the veggies.
- In a large bowl, combine the cooled orzo with halved cherry tomatoes, diced cucumber, assorted bell peppers, finely chopped red onion, corn, and fresh parsley.
- In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well blended.
- Pour the dressing over the salad and toss everything together until the ingredients are nicely coated.
- Top with crumbled feta cheese for that final touch. Serve chilled or at room temperature to enjoy the full burst of flavors!
Notes
Ensure the orzo is cooled thoroughly before adding to the salad to prevent wilting the fresh vegetables. Customize the veggies based on availability.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg