Easy Spring Orzo Pasta Salad
A bright, tangy, and simple salad made with orzo, fresh vegetables, and a lemon-olive oil dressing.
Ingredients
Main Ingredients
- 1 cup orzo pasta High-quality semolina or whole wheat for better texture.
- 1 cup cherry tomatoes, halved Choose firm, brightly colored tomatoes.
- 1 cup cucumber, diced Use English cucumbers for less bitterness.
- 1 cup fresh parsley, chopped Flat-leaf parsley is preferable for aroma.
- 1 bell pepper, diced 1 bell pepper, diced
- 1/2 cup red onion, finely chopped
Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- to taste salt and pepper Adjust for personal preference.
Instructions
Preparation
- Cook the orzo pasta according to package instructions in a pot of generously salted water until al dente. Drain and cool quickly on a tray.
- In a large bowl, combine halved cherry tomatoes, diced cucumber, diced bell pepper, finely chopped red onion, and chopped parsley. Fold in the cooled orzo.
- Whisk together olive oil, lemon juice, salt, and pepper in a small bowl and adjust to taste.
- Pour the dressing over the salad and toss until evenly coated. Let it sit for 5-10 minutes to meld flavors.
- Serve chilled or at room temperature.
Notes
Store in an airtight container for up to 3 days. Freezing is not recommended due to texture changes. Consider adding feta or chickpeas for variations.