Summer Orzo Salad
Brighten your table with this Summer Orzo Salad, a vibrant mediterranean orzo salad bursting with fresh vegetables, tangy feta, and a zesty red wine vinaigrette. Ready in under 30 minutes, this Orzo Salad Recipes perfect for Independence Day barbecues, picnics, or meal-prep lunches. Its colorful presentation and versatile ingredients make it a standout summer salad that’s both healthy and crowd-pleasing for any warm-weather gathering.
Ingredients
For the Red Wine Vinaigrette:
- ¼ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp honey
- 1 clove garlic minced
- ½ tsp Italian seasoning
- Salt and pepper to taste
For the Salad:
- 1 ½ cups uncooked orzo pasta
- 1 cup cherry tomatoes quartered
- ½ orange bell pepper diced
- ½ yellow bell pepper diced
- 1 cup diced cucumber English or Persian
- ¼ cup red onion chopped (optional)
- ¼ cup crumbled feta cheese
- ¼ cup fresh basil sliced
- Salt and pepper to taste
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, following package instructions (usually 8–10 minutes). Drain and rinse under cold water for about 1 minute to cool. Transfer to a large mixing bowl.
- Prepare the Vinaigrette: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, honey, minced garlic, Italian seasoning, salt, and pepper until well combined. Set aside to let the flavors meld.
- Assemble the Salad: To the bowl with the cooled orzo, add the cherry tomatoes, orange and yellow bell peppers, cucumber, red onion (if using), feta cheese, and fresh basil. Toss gently to combine.
- Dress and Season: Drizzle the prepared vinaigrette over the salad and toss to coat evenly. Taste and adjust with additional salt and pepper as needed. For a festive Independence Day touch, garnish with extra basil leaves.
- Serve or Store: Serve immediately for a fresh summer salad, or chill in the refrigerator for 30 minutes to let the flavors deepen. Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
- Cool the Orzo Thoroughly: Rinsing with cold water prevents the pasta from becoming sticky and keeps the veggies crisp.
- Use Fresh Herbs: Fresh basil or parsley adds a burst of flavor—avoid dried herbs for this summer salad.
- Save Some Dressing: If making ahead, reserve half the vinaigrette to toss in just before serving to keep the salad vibrant.
- Chop Veggies Uniformly: Evenly diced veggies ensure every bite is balanced and beautiful.
- Refresh Leftovers: If the orzo absorbs the dressing after refrigeration, drizzle with a bit of olive oil or extra vinaigrette before serving.