Description
A chilled pasta salad featuring orzo, cherry tomatoes, cucumber, and feta, dressed in a tangy balsamic vinaigrette.
Ingredients
- 1 cup dry orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley or basil
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cook Mode Prevent your screen from going dark
Instructions
- 1. Bring a pot of salted water to a boil.
- 2. Add the dry orzo and cook according to the package instructions, usually around 8–10 minutes.
- 3. Taste the orzo a minute or two before the recommended time to check for al dente texture.
- 4. Once cooked, drain the orzo and spread it out on a baking sheet to cool quickly.
- 5. In a large bowl, combine the cooked and cooled orzo, halved cherry tomatoes, diced cucumber, finely chopped red onion, crumbled feta cheese, and freshly chopped parsley or basil. Toss gently.
- 6. In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Dijon mustard, honey (or maple syrup), salt, and black pepper.
- 7. Pour the Balsamic Vinaigrette over the salad and toss gently to coat all ingredients evenly.
- 8. Let the salad chill in the refrigerator for 15–30 minutes before serving.