Proven way to grow 3-Star Orzo Salad (Summer)
This delightful 3-Star Orzo Salad is perfect for summer gatherings, featuring fresh ingredients and a vibrant dressing. It's easy to make and a crowd-pleaser for any occasion.
Equipment
- Large pot
- Large bowl
- Small bowl
- Whisk
Ingredients
Salad
- 1 cup Orzo pasta
- 1 pint Cherry tomatoes halved
- 0.5 large Cucumber diced
- 0.25 cup Red onion finely diced
- 0.5 cup Feta cheese crumbled
- 0.0 cup Fresh basil chopped
Dressing
- 0.25 cup Olive oil
- 2 tablespoons Lemon juice
- 1 tablespoon Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove Garlic minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preparation
- Cook orzo pasta according to package directions, then drain and rinse with cold water to cool.
- In a large bowl, combine the cooked orzo, halved cherry tomatoes, diced cucumber, finely diced red onion, crumbled feta cheese, and chopped fresh basil.
Dressing
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until well combined.
Assembly
- Pour the dressing over the orzo salad mixture and toss gently to ensure all ingredients are evenly coated. Serve immediately or chill for at least 30 minutes for flavors to meld.
Notes
For extra flavor, you can toast the orzo lightly before boiling. This salad is best served fresh but can be stored in the refrigerator for up to 2 days.