YaYa's Orzo Pasta Salad
This Orzo Pasta Salad is a colorful and refreshing dish that shines at any picnic, potluck, or family dinner. The orzo pasta is light yet filling, and when tossed with fresh vegetables, feta cheese, and a bright homemade dressing, it creates a perfect balance of flavors. Serve it chilled for a crisp, crunchy side dish or enjoy it as a light main meal during warm weather.
Servings 6 Servings
Calories 205kcal
Ingredients
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
Salad
- 1 1/2 cups orzo pasta
- 1/2 cup chopped carrots
- 1 cup cherry tomatoes quartered
- 1 cup diced cucumber
- 1/2 orange bell pepper diced
- 1/2 yellow bell pepper diced
- Salt and pepper to taste
- 1/4 cup chopped red or white onion optional
Instructions
- Bring a large pot of salted water to a boil. Cook orzo until al dente according to package directions. Drain and rinse under cold water until cooled, about 1 minute.
- While the pasta cooks, whisk together olive oil, vinegar, lemon juice, honey and garlic, in a small bowl until smooth. Season with salt and pepper.
- Place cooled orzo in a large bowl. Add tomatoes, bell peppers, cucumber, and onion.
- Pour dressing over the mixture and toss gently to combine.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve immediately or refrigerate in an airtight container for up to 3 days.
- If the pasta dries out after chilling, drizzle with a little olive oil and stir.