Ingredients
Scale
- 1 cup orzo pasta
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1 bell pepper, diced
- 1/4 cup olive oil
- 1/4 cup lemon juice
- Salt, to taste
- Pepper, to taste
- Fresh herbs (optional)
- Feta cheese (optional)
Instructions
- Cook orzo according to package instructions in salted water. Rinse with cold water after cooking.
- In a large bowl, combine the cooked orzo, cucumber, tomatoes, onion, and bell pepper.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour dressing over pasta salad and toss to combine.
- Let the salad sit for at least 30 minutes to absorb flavors before serving.
Notes
This salad can be stored in an airtight container in the fridge for up to 4-5 days. Adjust the dressing as necessary before serving leftovers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg