Orzo Pasta Salad Recipe
A vibrant and refreshing summer salad that marries crisp vegetables with creamy feta, zesty orange juice, and the savory essence of olives and herbs. Perfectly suited as a side or light main course during warm-weather gatherings.
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Servings: 4
Ingredients
- ½ red onion finely diced (soaked in water for 20 minutes, then drained)
- ¼ cup sliced olives optional
- ½ tablespoon dry oregano or to taste
- ¼ cup olive oil or to taste
- ½ cup freshly squeezed orange juice
- ¼ cup crumbled feta adjust to preference
- 3 mini cucumbers finely diced
- 1 teaspoon salt or to taste
- 1 bag orzo 340 grams / 12 ounces
- 2 tomatoes finely diced
- ½ bell pepper finely diced
- ½ cup fresh parsley finely chopped
Instructions
- Boil the orzo in a pot of salted water according to package directions until tender. Drain thoroughly and allow it to cool completely. In a spacious mixing bowl, combine the olive oil, orange juice, cucumbers, tomatoes, bell pepper, red onion, parsley, and oregano. Incorporate the cooled orzo into the mixture and toss well. Season with salt to taste. Gently fold in the crumbled feta and olives, if desired. Serve chilled or at room temperature.