This Fresh Summer Orzo Salad is a refreshing mix of juicy tomatoes, crunchy cucumbers, and creamy feta, all tied together with a zesty lemon-herb dressing. Each bite is a delightful combination of textures and flavors.
What makes this recipe so easy to make is that it requires minimal cooking time, making it a perfect option for a quick weeknight dinner. Try doubling the recipe for a crowd by checking out our Summer Squash Pasta Bake recipe next.
FRESH SUMMER ORZO SALAD – Simple & Delicious
⭐⭐⭐⭐⭐ 5.0 from 12 votes
Prep 10m
Cook 20m
Serves 4
Ingredients
8 oz (225g) orzo
1 large red bell pepper, diced
2 medium cucumbers, peeled and diced
1 pint heirloom cherry tomatoes, halved
6 oz (170g) crumbled feta
1/4 cup chopped fresh mint
Salt and pepper to taste
2 tbsp olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp dried oregano
Instructions
1.
Bring a medium saucepan of salted water to a boil. Cook the orzo according to the package instructions until al dente, about 10-12 minutes.
2.
While the orzo cooks, whisk together the lemon juice, red wine vinegar, Dijon mustard, and olive oil in a medium bowl.
3.
In a large bowl, combine the cooked orzo, red bell pepper, cucumber, cherry tomatoes, feta, mint, salt, and pepper. Toss gently to combine.
4.
Pour the dressing over the salad and toss gently to combine. Season with salt and pepper to taste.
5.
Cover and refrigerate for at least 20 minutes to allow the flavors to meld. Serve chilled.
Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 2 days.
