Summer Orzo Pasta Salad
A refreshing and vibrant summer salad combining orzo pasta with fresh vegetables, perfect for picnics and barbecues.
Ingredients
Main Ingredients
- 8 ounces orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- Salt and pepper to taste
Instructions
Preparation
- Begin by cooking the orzo pasta according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine the cooked orzo with cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
- In a smaller bowl, whisk together olive oil, lemon juice, salt, and pepper. This dressing will add a fresh zing to the salad.
- Pour the dressing over your salad and toss everything together until well-coated.
- For the best flavor, chill in the refrigerator for at least 30 minutes before serving.
Notes
This salad is incredibly versatile! Serve it on its own or pair it with grilled chicken, burgers, or fish. Consider adding feta cheese or olives for extra flavor, and slice vegetables uniformly for better presentation. Leftovers can be stored in an airtight container for up to 3 days but may lose some crispness over time.