Spring Orzo Salad
A refreshing springtime salad with tender orzo and fresh vegetables.
Equipment
- 1 Large pot For cooking orzo
- 1 Large bowl For mixing salad
- 1 Whisk For dressing
Ingredients
Main ingredients
- 1 cup Dry orzo pasta
- 1 cup Chopped bell peppers
- 1 cup Chopped cucumbers
- 0.5 cup Chopped red onions
- 0.5 cup Chopped fresh herbs (parsley, basil)
- 0.25 cup Olive oil
- 2 tablespoon Lemon juice
- to taste Salt and pepper
- 1 cup Chopped cherry tomatoes
- 0.5 cup Feta cheese, crumbled
- 1 cup Cooked and chilled green beans or peas
- 1 cup Cooked chicken or tofu (optional) for added protein
- 1 tablespoon Honey or maple syrup optional for sweetness
Instructions
Instructions
- Cook orzo pasta in boiling salted water for 10-12 minutes until al dente. Drain and set aside.
- In a large bowl, combine chopped vegetables, herbs, and cooked orzo.
- In a small bowl, whisk together olive oil, lemon juice, salt, pepper, and honey/maple syrup if using.
- Pour dressing over the salad, toss gently to combine, and chill for at least 30 minutes.
- Before serving, top with cherry tomatoes, feta cheese, and cooked green beans or peas. Add protein if desired.
- Serve cold and enjoy!
Notes
Serve chilled for best flavor.