Description
A fresh and vibrant summer salad featuring orzo pasta, fresh vegetables, and a zesty dressing.
Ingredients
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper (any color), diced
- 1/2 red onion, finely chopped
- 1 cup corn (fresh or frozen)
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Cook the orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- Prepare the vegetables: While the pasta is cooking, chop the cherry tomatoes, cucumber, bell pepper, and red onion. If using fresh corn, you can boil the cobs for a few minutes, then slice the kernels off.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Adjust the seasoning to taste.
- Combine ingredients: In a large bowl, combine the cooked orzo, chopped vegetables, corn, feta cheese, and fresh basil. Pour the dressing over the salad and toss gently to combine everything harmoniously.
- Chill and serve: Allow the salad to chill in the refrigerator for at least 30 minutes before serving. This helps the flavors meld beautifully.
Notes
For variations, consider adding grilled chicken or shrimp, or substitute with gluten-free orzo. This salad can be prepared a day in advance for better flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Mediterranean