Ingredients
For the Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/2 teaspoon Italian seasoning
- Salt and pepper, to taste
For the Salad
- 1 1/2 cups uncooked orzo pasta
- 1 cup cherry tomatoes, quartered
- 1/2 orange bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1 cup diced cucumber
- 1/4 cup chopped red onion (optional)
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh basil, sliced
- Salt and pepper, to taste
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, according to the package directions. Drain and rinse with cold water for about 1 minute, or until cooled. Place the cooled orzo in a large mixing bowl.
- Prepare the Dressing: While the orzo is cooking, whisk together the olive oil, red wine vinegar, lemon juice, honey, minced garlic, Italian seasoning, and a pinch of salt and pepper in a small bowl. Alternatively, combine the ingredients in a jar with a lid and shake until well mixed. Set the dressing aside.
- Assemble the Salad: To the bowl with the cooled orzo, add the cherry tomatoes, orange and yellow bell peppers, cucumber, red onion (if using), feta cheese, and fresh basil. Gently toss everything to combine.
- Add the Dressing: Drizzle the prepared dressing over the salad and toss again until the salad is evenly coated. Taste and adjust salt and pepper as needed.
- Serve: Serve the salad immediately, or transfer to an airtight container and refrigerate until ready to enjoy. The salad can be enjoyed chilled or at room temperature.
Notes
- For a vegan version, simply omit the feta or substitute with a plant-based cheese.
- This salad can be made in advance and stored in the refrigerator for up to 3 days.
- Customize by adding other veggies such as spinach, olives, or artichoke hearts.
- Red onion is optional; omit for a milder flavor or soak in water before using to mellow its sharpness.
- The salad can absorb dressing as it sits, so you may wish to add a little extra olive oil or vinegar before serving leftovers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of recipe (about 1 cup)
- Calories: 245
- Sugar: 3g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
