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.
Nutrition
Serving: 1gCalories: 280kcalCarbohydrates: 35gProtein: 7gFat: 12gSaturated Fat: 3gSodium: 350mgFiber: 3gSugar: 2g
Notes
Store leftovers in an airtight container in the refrigerator. Best eaten within 3 days. The flavors will deepen over time. Feel free to mix in favorite vegetables or proteins for customization.
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