Description
A vibrant and wholesome summer salad featuring orzo, colorful vegetables, and a tangy lemon-dill dressing. Crumbled feta adds creamy texture and umami, making it adaptable to various dietary needs. Perfect for gatherings or quick meals.
Ingredients
2 cups orzo
1 1/2 cups diced red bell peppers
1 1/2 cups diced cucumbers
1/2 cup finely minced red onion
6 oz crumbled feta cheese
1/4 cup chopped parsley
1/4 cup chopped basil
2 tbsp chopped fresh dill
4 garlic cloves, freshly minced
1 1/2 lemons, juiced
1/2 cup extra virgin olive oil
1 tbsp honey
3/4 tsp salt
3/4 tsp black pepper
Instructions
Prep the vegetables and herbs by dicing red bell peppers and cucumbers into 1/2-inch pieces.
Mince the red onion and measure out garlic, herbs, and lemon juice.
Cook the orzo according to package instructions (about 8–10 minutes), then drain and let it cool.
In a large bowl, whisk together lemon juice, olive oil, honey, garlic, salt, and pepper to form the dressing.
Add the cooled orzo, diced veggies, red onion, and herbs to the dressing while the mixture is still warm to coat evenly.
Fold in the crumbled feta cheese gently to maintain its texture.
Chill the salad for 15–30 minutes before serving to allow flavors to meld.
Serve at room temperature or chilled, garnished with additional herbs if desired.
Notes
Use a firm orzo variety like De Cecco for better texture.
For a gluten-free version, substitute the orzo with gluten-free pasta.
Adjust the dressing to taste—start with less olive oil and add gradually.
Storage: Keep refrigerated in an airtight container for 2–3 days.