Description
A warm and vibrant salad featuring orzo, fresh vegetables, and a tangy balsamic dressing, perfect for a quick weeknight meal.
Ingredients
Scale
- 2 cups dry orzo (about 8 ounces)
- 4 cups water or low-sodium vegetable broth
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 red bell pepper, diced
- 1/4 small red onion, thinly sliced
- 1/2 cup fresh basil, roughly chopped
- 1/3 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional)
- 1 small garlic clove, minced
- Salt and freshly ground black pepper, to taste
- 1 cup crumbled feta cheese (or goat cheese)
- 1/4 cup toasted pine nuts or chopped walnuts (optional)
- Lemon zest (optional)
Instructions
- Bring 4 cups of water or broth to a boil in a medium pot. Add the orzo and a pinch of salt. Cook until al dente, about 8–10 minutes. Drain and rinse briefly under warm water.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Adjust seasoning to taste.
- Place the warm orzo in a large mixing bowl. Toss in the halved tomatoes, diced cucumber, red pepper, and thinly sliced red onion.
- Pour the dressing over the orzo and vegetables, tossing gently to coat.
- Fold in the chopped basil and crumbled feta. Add toasted nuts and lemon zest if desired.
- Taste and adjust salt and pepper before serving warm or at room temperature.
Notes
For a nut-free salad, omit the pine nuts. Use unsalted broth for a milder flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg