Colorful Orzo Salad (Print Version)
# Ingredients:
→ Sauce
01 -
1/4 teaspoon each of salt and black pepper, adjust per your taste
02 -
1 teaspoon honey
03 -
1 tablespoon fresh lemon juice
04 -
1/2 teaspoon dried Italian herbs
05 -
1 minced garlic clove
06 -
2 tablespoons vinegar (red wine works great)
07 -
1/4 cup olive oil, extra virgin preferred
→ Main Mix
08 -
1 cup halved cherry tomatoes
09 -
1/2 yellow bell pepper, chopped
10 -
1 cup cucumber, diced small
11 -
1/4 cup red onion, diced small (optional)
12 -
1/4 cup blocks of feta, crumbled
13 -
1 1/2 cups orzo, grabbed uncooked
14 -
1/2 orange bell pepper, diced into pieces
15 -
1/4 cup freshly chopped basil for garnish
16 -
Sprinkle of salt and pepper
# Instructions:
01 -
Fill a big pot with water, add salt, and let it boil. Put in the orzo and boil as long as the package says—that way it stays just firm enough.
02 -
In a tiny bowl or jar, whisk, or shake together olive oil, vinegar, lemon juice, garlic, honey, Italian seasoning, and some salt and pepper until they look smooth. Keep it nearby for later.
03 -
After draining the pasta, let cold water run over it for about a minute. It'll cool down fast. Move it into a big dish for mixing.
04 -
Put the tomatoes, diced peppers, red onion (if you're into it), sliced basil, cucumber, and feta cheese on top of the cooled pasta. Gently toss it all together.
05 -
Stir the dressing through the salad to mix the flavors. Try the taste, add a touch more salt or pepper if you think it needs it.
06 -
Snag a plate and dig in right away, or tuck it into a container to stash in the fridge. It'll keep for around three days. Add a dash of oil over the top if it seems dry later.
# Notes:
01 -
Cherry tomatoes work well, but Roma can be another option.
02 -
If stored in the fridge for some time, it might soak up the dressing. A light splash of olive oil fixes this.
03 -
These nutritional numbers aren't exact—they're just a ballpark figure.