Ingredients
For the 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
For the Salad
- 1 1/2 cups uncooked orzo pasta
- 1 cup cherry tomatoes, quartered
- 1/2 orange bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1 cup diced cucumber
- 1/4 cup chopped red onion (optional)
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh basil, sliced
- Salt and pepper, to taste
Instructions
- Make the pasta: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente according to the package directions, typically about 8-10 minutes. Drain when done.
- Prepare the dressing: While the pasta cooks, combine the olive oil, red wine vinegar, lemon juice, honey, minced garlic, Italian seasoning, salt, and pepper in a small bowl. Whisk until well blended, or shake in a jar to combine. Set aside.
- Cool the orzo: Drain the cooked orzo and rinse it under cold water for about a minute to stop the cooking process and cool it down. Drain well and transfer to a large mixing bowl.
- Assemble the salad: Add the quartered cherry tomatoes, diced orange and yellow bell peppers, diced cucumber, chopped red onion (if using), crumbled feta cheese, and sliced basil to the cooled orzo. Toss gently to combine all ingredients evenly.
- Toss with dressing: Drizzle the prepared dressing over the salad and toss again until everything is well coated. Taste and adjust seasoning with salt and pepper as needed.
- Serve or store: Serve the salad immediately for the freshest taste, or transfer to an airtight container and refrigerate. The flavors will meld nicely if allowed to rest for an hour. Enjoy chilled or at room temperature.
Notes
- For a vegan option, omit the feta cheese or substitute with a plant-based cheese alternative.
- You can prepare the dressing a day ahead to save time and enhance flavor.
- Add toasted pine nuts or walnuts for extra crunch.
- This salad keeps well refrigerated for up to 2 days; toss before serving if dressing settles.
- If you like spice, add a pinch of crushed red pepper flakes to the dressing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian