Ingredients
Scale
- 1 1/2 cups uncooked orzo pasta
- 1 cup cherry tomatoes, quartered
- 1/2 orange bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1 cup diced cucumber
- 1/4 cup chopped red onion (optional)
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh basil, sliced
- Salt and pepper to taste
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/2 teaspoon Italian seasoning
Instructions
- Cook orzo in salted boiling water until al dente according to package directions.
- While pasta cooks, whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, Italian seasoning, salt, and pepper.
- Drain and rinse orzo under cold water until cooled.
- In a large bowl, combine orzo, tomatoes, bell peppers, cucumber, red onion, feta, and basil.
- Pour dressing over salad and toss gently to combine.
- Season with salt and pepper to taste.
- Serve immediately or chill before serving.
Notes
- Use grape or Roma tomatoes if preferred.
- Store in the fridge for up to 3 days in an airtight container.
- Add a little olive oil before serving if the pasta dries out.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boil
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 205
- Sugar: 3.7 g
- Sodium: 160.3 mg
- Fat: 11.2 g
- Saturated Fat: 2.4 g
- Unsaturated Fat: 8.8 g
- Trans Fat: 0 g
- Carbohydrates: 22.6 g
- Fiber: 1.7 g
- Protein: 4.6 g
- Cholesterol: 5.6 mg