As the weather warms and flowers begin to bloom, I always feel inspired to prepare fresh, vibrant meals that reflect the beauty of spring. One of my go-to recipes is Easy Spring Orzo Pasta Salad, a dish that perfectly captures the essence of the season. I remember the first time I made this salad for a family picnic. The colors danced together on the plate, and the flavors were a delightful burst of freshness. You can taste the sunshine in every bite! This recipe is not just simple to prepare; it’s also a wonderful way to bring loved ones together around the table. With fresh vegetables and a zesty dressing, it’s a dish you’ll want to make time and time again.
why make this recipe
Easy Spring Orzo Pasta Salad is perfect for warm days when you want a light yet satisfying meal. It’s packed with colorful veggies and bright flavors, making it not only delicious but also nutritious. This salad is versatile and can be served as a main dish at lunch or a side dish at dinner. Plus, it’s quick to make, which means you can spend more time enjoying the beautiful weather and less time in the kitchen.
how to make Easy Spring Orzo Pasta Salad
Ingredients:
- 1 cup orzo pasta
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Directions:
- Cook orzo pasta according to package instructions in water or vegetable broth until al dente. Drain and let cool.
- In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Top with crumbled feta cheese.
- Serve immediately or chill in the refrigerator for a few hours before serving.
how to serve Easy Spring Orzo Pasta Salad
Serve this salad cold or at room temperature. It makes a great side dish for grilled meats or can stand alone as a light meal. You can also serve it in individual bowls, topped with extra feta cheese and fresh parsley for a pretty presentation.
how to store Easy Spring Orzo Pasta Salad
Store any leftovers in an airtight container in the refrigerator. The flavors will continue to meld, and it will taste even better the next day. It’s best eaten within 3 days for the freshest taste.
tips to make Easy Spring Orzo Pasta Salad
- Feel free to mix in your favorite vegetables or add protein like chicken or chickpeas for an extra boost.
- If you prefer a more tangy flavor, add a bit more lemon juice to the dressing.
- Make sure to let the orzo cool completely before mixing with the other ingredients to keep the veggies crisp.
variation
You can switch up the cheese by using goat cheese or swapping the Veggies based on what’s in season. Adding avocado or roasted vegetables can change the flavor profile and make it unique each time you prepare it.
FAQs
Can I use gluten-free orzo?
Yes, gluten-free orzo can be used as a substitute.
Can I make this salad ahead of time?
Definitely! It can be made a few hours in advance or even the day before for an easy meal prep.
Can I add other ingredients?
Absolutely! Feel free to add olives, artichokes, or any other vegetables you enjoy. The salad is very versatile!
Easy Spring Orzo Pasta Salad
Ingredients
Pasta and Base
- 1 cup orzo pasta Can use gluten-free orzo as a substitute.
- 2 cups water or vegetable broth Use broth for added flavor.
Fresh Vegetables
- 1 cup cherry tomatoes, halved Add extra for garnish if desired.
- 1 cup cucumber, diced Choose firm cucumbers for crunch.
- 1 each bell pepper, diced Any color bell pepper can be used.
- 1/2 each red onion, finely chopped Soaking in water can lessen the bite.
- 1/4 cup fresh parsley, chopped Fresh herbs enhance flavor.
Dressing and Toppings
- 1/4 cup feta cheese, crumbled Can substitute with goat cheese.
- 2 tablespoons olive oil Extra virgin recommended for flavor.
- 1 tablespoon lemon juice Adjust to taste for tanginess.
- to taste Salt and pepper Season according to preference.
Method
Cooking the Orzo
- Cook orzo pasta according to package instructions in water or vegetable broth until al dente. Drain and let cool.
Combining Ingredients
- In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
Making the Dressing
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Final Assembly
- Pour the dressing over the pasta salad and toss to combine.
- Top with crumbled feta cheese.
Serving Suggestions
- Serve immediately or chill in the refrigerator for a few hours before serving.
- Serve cold or at room temperature, with extra feta cheese and parsley for garnish.