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Orzo Pasta Salad

A light and tangy orzo pasta salad packed with colorful vegetables, perfect for summer meals.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups orzo pasta Cook according to package instructions.
  • 1 cup cherry tomatoes, halved Look for ripe, firm tomatoes.
  • 1 cup cucumber, diced Choose firm cucumbers for best taste.
  • 1 bell pepper, diced Any color works; use a vibrant one for color.
  • 1/2 cup red onion, finely chopped Adjust the amount to your taste.
  • 1/4 cup fresh parsley, chopped For garnish and flavor.
Dressing
  • 1/4 cup olive oil High-quality oil enhances flavor.
  • 2 tablespoons lemon juice Freshly squeezed is best.
  • 1 clove garlic, minced Provides robust flavor.
  • to taste salt and pepper Adjust to personal preference.

Method
 

Cooking Orzo
  1. Cook the orzo pasta according to the package instructions, stirring occasionally until tender but firm to the bite (8 to 10 minutes), then drain and cool completely.
Mixing Ingredients
  1. In a large bowl, combine the cooled orzo with cherry tomatoes, cucumber, bell pepper, red onion, and parsley. Toss gently.
Preparing Dressing
  1. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper until smooth.
  2. Pour the dressing over the salad and toss to coat.
Serving
  1. Serve immediately or chill in the refrigerator for one hour to enhance flavor. Garnish with fresh parsley.

Notes

Store leftovers in an airtight container for up to three days. For best flavor, enjoy cold. Consider adding feta or olives for a Mediterranean twist.