Ingredients
Scale
- 1 cup orzo pasta
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Cook the orzo according to package instructions until al dente, then drain and rinse with cold water.
- In a large bowl, combine the cooked orzo with the diced vegetables and parsley.
- In a separate bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Let the salad sit for at least 15 minutes before serving to allow flavors to meld.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad does not freeze well. Refresh leftovers with a splash of lemon juice or olive oil.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg