Description
A vibrant, Mediterranean-inspired pasta salad featuring colorful vegetables, fresh herbs, and tangy feta cheese tossed in a zesty homemade dressing. Perfect for summer gatherings, picnics, or as a refreshing side dish.
Ingredients
Scale
- For the Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/2 teaspoon Italian seasoning
- Salt and pepper, to taste
- For the Salad
- 1 1/2 cups uncooked orzo pasta
- 1 cup cherry tomatoes, quartered
- 1/2 orange bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1 cup diced cucumber
- 1/4 cup chopped red onion (optional)
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh basil, sliced
- Salt and pepper, to taste
Instructions
- Cook the Orzo Pasta: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente according to package directions, typically 8-10 minutes. Stir occasionally to prevent sticking. The pasta should be tender but still have a slight firmness when bitten.
- Prepare the Dressing: While the pasta is cooking, make the dressing by combining the olive oil, red wine vinegar, lemon juice, honey, minced garlic, Italian seasoning, salt, and pepper in a small bowl. Whisk thoroughly until emulsified and well combined. Alternatively, you can place all ingredients in a jar with a tight-fitting lid and shake vigorously to combine.
- Cool the Pasta: Once the orzo is cooked, drain it in a colander and rinse with cold water for about 1 minute, or until completely cooled. This stops the cooking process and prevents the pasta from becoming mushy. Transfer the cooled orzo to a large serving bowl.
- Assemble the Salad: Add the quartered cherry tomatoes, diced orange and yellow bell peppers, cucumber, red onion (if using), crumbled feta cheese, and sliced fresh basil to the bowl with the orzo. Gently toss all ingredients together to distribute evenly throughout the pasta.
- Dress and Season: Pour the prepared dressing over the salad and toss again to coat all ingredients thoroughly. Taste and adjust seasoning with additional salt and pepper as needed. The dressing should lightly coat all components without pooling at the bottom of the bowl.
Notes
- For the best flavor, allow the salad to chill for at least 30 minutes before serving to let the flavors meld together.
- This salad keeps well in the refrigerator for up to 3 days. The pasta may absorb some of the dressing over time, so you might want to add a little extra olive oil and lemon juice when serving leftovers.
- For added protein, consider adding grilled chicken, shrimp, or chickpeas.
- You can substitute the feta with goat cheese or mozzarella pearls for a different flavor profile.
- For a gluten-free version, use gluten-free orzo or substitute with quinoa.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 8mg