Description
A simple and refreshing orzo pasta salad with vegetables and a light vinaigrette.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup bell pepper, diced
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt to taste
- Black pepper to taste
Instructions
- Cook orzo pasta according to package directions. Drain and rinse with cold water.
- In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, and bell pepper.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Pour the dressing over the orzo mixture and toss to combine.
- Stir in the fresh parsley.
- Chill for at least 30 minutes before serving.
Notes
- You can add other vegetables like corn, peas, or olives.
- Grilled chicken or shrimp can be added for a protein boost.
- For a creamier dressing, add a tablespoon of mayonnaise or Greek yogurt.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: orzo pasta salad, pasta salad recipe, vegetarian salad, cold pasta salad, easy salad recipe