Orzo salad is a pasta salad made with orzo pasta (rice-shaped pasta), vegetables, herbs, and a vinaigrette dressing. It's a refreshing and versatile dish often served cold or at room temperature, perfect for summer gatherings.

How long does Orzo Salad last in the refrigerator?

Orzo salad can typically last for 3-5 days in the refrigerator if stored properly in an airtight container. Be sure to check for any signs of spoilage before consuming, such as an off smell or taste.

Can I add protein to my Orzo Salad Recipe?

Yes, you can definitely add protein to your orzo salad to make it a more complete meal! Grilled chicken, shrimp, chickpeas, or feta cheese are all excellent additions.

What are some good variations on Orzo Salad?

There are countless variations of this salad. Try adding different vegetables like bell peppers, cucumbers, or artichoke hearts. You can also experiment with different dressings like lemon vinaigrette or pesto.

Delicious Orzo Salad Recipe: 7 Easy Summer Secrets

Name: Orzo Salad Recipe: The BEST Easy Summer Salad
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 pound orzo pasta; 1 cup cherry tomatoes, halved; 1 cucumber, peeled, seeded, and diced; 1/2 red onion, finely chopped; 1/2 cup Kalamata olives, pitted and halved; 4 ounces crumbled feta cheese; 1/4 cup fresh parsley, chopped; 1/4 cup fresh dill, chopped; 1/4 cup olive oil; 3 tablespoons lemon juice; 1 tablespoon red wine vinegar; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Description

A vibrant and refreshing orzo salad with tomatoes, cucumber, olives, feta, and a lemon herb dressing. Perfect as a side or light meal!

Ingredients

Scale

1 pound orzo pasta
1 cup cherry tomatoes, halved
1 cucumber, peeled, seeded, and diced
1/2 red onion, finely chopped
1/2 cup Kalamata olives, pitted and halved
4 ounces crumbled feta cheese
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
1/4 cup olive oil
3 tablespoons lemon juice
1 tablespoon red wine vinegar
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Bring a large pot of salted water to a boil. Add orzo and cook until al dente (8-10 minutes). Drain and rinse.
Prepare vegetables: halve tomatoes, dice cucumber, chop red onion, halve olives.
Make dressing: whisk olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper.
Combine orzo, vegetables, feta, parsley, and dill in a large bowl.
Pour dressing over salad and toss gently.
Refrigerate for at least 30 minutes before serving.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Cuisine: Mediterranean

Nutrition

Calories: 350
Sugar: 6g
Sodium: 350mg
Fat: 18g
Saturated Fat: 6g
Carbohydrates: 35g
Fiber: 3g
Protein: 10g
Cholesterol: 25mg