Orzo Pasta Salad
This orzo pasta salad is an easy summer side dish with tender orzo, crunchy cucumber, ripe tomatoes, and crumbly feta tossed in a zesty lemon vinaigrette.
Servings: 6 servings
Ingredients
- 1 ½ cups dried orzo pasta
- 1 ½ cups grape tomatoes halved
- 1 cup sliced cucumbers
- 1 cup parsley chopped
- 1/3 cup thinly sliced red onion
- 4 oz crumbled feta cheese
Dressing
- ¼ cup olive oil
- 2 Tablespoons cider vinegar
- 2 cloves garlic grated
- ½ lemon juiced
- ½ Tablespoon honey
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon Dijon mustard
- 1/8 teaspoon black pepper
Instructions
- Bring a pot of water to a boil and cook the orzo according to the package directions. Drain and rinse with cold water to chill the pasta.1 ½ cups dried orzo pasta
- Meanwhile, prepare the dressing by combining all the ingredients in a mason jar or plastic container with a tight-fitting lid. Shake well for 30 seconds or until completely combined. Set aside until ready to use.¼ cup olive oil, 2 Tablespoons cider vinegar, 2 cloves garlic, ½ lemon, ½ Tablespoon honey, ½ teaspoon dried thyme, ½ teaspoon salt, ½ teaspoon Dijon mustard, 1/8 teaspoon black pepper
- Add the pasta to a large bowl and top with the tomatoes, cucumbers, parsley, and red onion. Pour over about half of the dressing and mix to combine.1 ½ cups grape tomatoes, 1 cup sliced cucumbers, 1 cup parsley, 1/3 cup thinly sliced red onion
- Top with feta cheese.4 oz crumbled feta cheese
- Taste and add the rest of the dressing if desired.
- Store in the fridge until ready to serve.
Notes
- Dressing used is my Lemon Vinaigrette.
Nutrition
Serving: 1g | Calories: 236kcal | Carbohydrates: 23g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Cholesterol: 17mg | Sodium: 372mg | Fiber: 2g | Sugar: 5g
