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Easy Spring Orzo Pasta Salad

A vibrant and refreshing pasta salad bursting with crunchy veggies, tangy feta, and zesty lemon, perfect for sunny days.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Cooking
  • 1 cup orzo pasta
  • 2 cups water For cooking the orzo pasta
Vegetables and Cheese
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 piece bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

Method
 

Preparation
  1. Cook the orzo pasta according to package instructions; drain and let cool.
  2. In a large bowl, combine cooked orzo, cherry tomatoes, cucumber, bell pepper, red onion, feta cheese, and parsley.
  3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  4. Pour the dressing over the salad and toss to combine.
  5. Chill in the refrigerator for at least 30 minutes before serving.

Notes

This salad is perfect for meal prep and can be stored in the fridge for up to 3-5 days. Avoid freezing to prevent mushy veggies.