Summer Orzo Salad Recipe
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Total Time: 30 minutes
- Yield: 6 servings
Ingredients
For the Salad:
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red bell pepper, diced
- ½ yellow bell pepper, diced
- ¼ red onion, finely chopped
- ¼ cup Kalamata olives, pitted and halved
- ¼ cup feta cheese, crumbled (optional)
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
For the Dressing:
- ¼ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 clove garlic, minced
- 1 tsp Dash Salt-Free Garlic and Herb Seasoning Blend
- ½ tsp dried oregano
- ¼ tsp ground black pepper
- Juice of 1 lemon
Directions
- 1. Bring a large pot of water to a boil. Add the orzo and cook according to the package instructions until al dente. Drain and rinse with cold water to cool the orzo quickly. Set aside.
- 2. While the orzo is cooking, prepare the cherry tomatoes, cucumber, red bell pepper, yellow bell pepper, red onion, Kalamata olives, and fresh herbs.
- 3. Make the Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, Dash Salt-Free Garlic and Herb Seasoning Blend, dried oregano, ground black pepper, and lemon juice until well combined.
- 4. In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, red bell pepper, yellow bell pepper, red onion, Kalamata olives, and fresh herbs. Pour the dressing over the salad and toss gently to combine. If using, sprinkle crumbled feta cheese on top.
- 5. Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld.
- Serve chilled and enjoy your refreshing Summer Orzo Salad!
