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A colorful summer orzo salad with fresh vegetables and herbs in a bowl.

Proven way to grow 3-Star Orzo Salad (Summer)

This refreshing Orzo Salad is perfect for summer gatherings, featuring tender orzo pasta tossed with fresh vegetables and a zesty dressing. It's a delightful and easy-to-prepare dish that is sure to impress.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Orzo pasta
  • 1 cup Cherry tomatoes, halved
  • 0.5 cup Cucumber, diced
  • 0.25 cup Red onion, finely chopped
  • 0.5 cup Feta cheese, crumbled
  • 0.25 cup Fresh basil, chopped
Dressing
  • 3 tbsp Olive oil
  • 2 tbsp Lemon juice
  • 1 tsp Dijon mustard
  • 1 clove Garlic, minced
  • 0.5 tsp Salt
  • 0.25 tsp Black pepper

Equipment

  • Large pot
  • Colander
  • Large bowl
  • Small bowl
  • Whisk

Method
 

Preparation
  1. Cook the orzo pasta according to package directions until al dente, then drain and rinse with cold water to stop the cooking process and prevent sticking.
  2. In a large bowl, combine the cooked and cooled orzo with halved cherry tomatoes, diced cucumber, finely chopped red onion, crumbled feta cheese, and fresh chopped basil.
Dressing and Serving
  1. Whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper in a small bowl to create the dressing.
  2. Pour the dressing over the orzo mixture and toss gently to ensure all ingredients are well coated.
  3. Chill the salad for at least 30 minutes before serving to allow the flavors to meld and enhance.

Notes

For an extra touch of freshness, you can add a squeeze of fresh orange juice to the dressing. This salad is best served cold and can be stored in an airtight container in the refrigerator for up to 3 days.