Description
A vibrant and refreshing pasta salad filled with colorful vegetables, tender orzo, and a zesty lemon-herb dressing. Perfect for picnics, potlucks, or a healthy meal prep lunch.
Ingredients
1½ cups uncooked orzo pasta
1 cup cherry tomatoes, quartered
½ orange bell pepper, diced
½ yellow bell pepper, diced
1 cup diced cucumber
¼ cup chopped red onion (optional)
¼ cup crumbled feta cheese
¼ cup fresh basil, sliced
Salt and pepper, to taste
¼ cup extra virgin olive oil
2 Tbsp red wine vinegar
1 Tbsp lemon juice
1 tsp honey
1 clove garlic, minced
½ tsp Italian seasoning
Salt and pepper, to taste (for dressing)
Instructions
- Bring a large pot of salted water to a boil. Add orzo and cook until al dente, about 8–10 minutes. Drain and rinse under cold water.
- In a bowl, whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, Italian seasoning, salt, and pepper.
- In a large bowl, combine the cooled orzo with tomatoes, bell peppers, cucumber, red onion, feta, and basil.
- Pour the dressing over the salad and toss until well coated.
- Serve immediately or refrigerate for 1–4 hours for best flavor.
Notes
Use gluten-free pasta or quinoa for a gluten-free option.
Swap feta with goat cheese, mozzarella pearls, or plant-based cheese.
Add grilled chicken, shrimp, or chickpeas for extra protein.
Toss with olive oil or lemon juice before serving if chilled.
Add red pepper flakes or jalapeños for a spicy kick.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
