Colorful Orzo Mix (Print)
A vibrant, multi-colored pasta mix with crunchy veggies, crumbled feta and a zingy dressing, done in just 25 minutes.
# Ingredients:
→ Dressing
01 -
1 tablespoon lemon juice
02 -
2 tablespoons red wine vinegar
03 -
1/4 cup extra virgin olive oil
04 -
1 clove garlic, minced
05 -
1 teaspoon honey
06 -
salt and pepper, to taste
07 -
1/2 teaspoon Italian seasoning
→ Salad
08 -
1/2 yellow bell pepper, diced
09 -
1/2 orange bell pepper, diced
10 -
1 1/2 cups uncooked orzo pasta
11 -
1/4 cup fresh basil, sliced
12 -
1/4 cup crumbled feta cheese
13 -
1 cup cherry tomatoes, quartered
14 -
1/4 cup chopped red onion (optional)
15 -
1 cup diced cucumber
16 -
salt and pepper, to taste
# Steps:
01 -
Fill a big pot with salted water and bring it to a boil. Cook the orzo pasta until just tender—check the package for details.
02 -
In a little bowl, whisk together olive oil, lemon juice, vinegar, honey, minced garlic, seasoning, and a dash of salt and pepper. You can also shake it in a jar. Set aside for now.
03 -
Drain the orzo and rinse it under cool water for about a minute. Let it sit in a big bowl to cool down further.
04 -
Toss orzo with the cucumbers, tomatoes, diced bell peppers, feta cheese, fresh basil, and onion if you're using it. Mix them up well.
05 -
Pour the dressing on top and mix everything so the flavors get spread out evenly. Add some extra salt and pepper if you want.
06 -
Eat right away, or keep it in the fridge in a container with a tight lid. It stays good for about 3 days. If it feels too dry, just add a splash of olive oil before eating.
# Additional Notes:
01 -
Cherry tomatoes could be replaced with chopped roma ones.
02 -
If the salad feels dry after storing, just mix in a little olive oil before eating.
03 -
Nutritional details listed are approximate.