Description
A vibrant and refreshing orzo salad filled with seasonal vegetables and a zesty dressing, perfect for any gathering.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Cook the orzo: Bring 2 cups of water to a boil in a large pot with a pinch of salt. Add the orzo and cook according to package instructions (about 8-10 minutes) until tender. Drain and let cool.
- Combine ingredients: In a large mixing bowl, combine the cooled orzo with cherry tomatoes, cucumber, bell pepper, red onion, and parsley. Gently fold together.
- Whisk the dressing: In a small bowl, combine olive oil, red wine vinegar, and Dijon mustard. Season with salt and pepper, then whisk until smooth.
- Toss & coat: Pour the dressing over the orzo and vegetable mixture and gently toss until everything is well-coated.
- Chill & serve: Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
Prep this salad a day in advance for enhanced flavors. Avoid overcooking the orzo for the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg