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–+ servings

Cowboy Orzo Salad

A hearty and flavorful salad featuring orzo pasta, fresh vegetables, and a zesty dressing, perfect for summer picnics or as a side dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, side
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Vegetables
  • 1 cup orzo pasta uncooked
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup bell pepper diced
  • 1/2 cup red onion finely chopped
  • 1/4 cup fresh parsley chopped
Dressing
  • 1/4 cup olive oil extra virgin
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper to taste

Method
 

Cook the Orzo
  1. Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes.
  2. Drain the orzo in a colander and rinse under cold water to cool.
Prepare the Vegetables
  1. While the orzo is cooking, chop the cherry tomatoes, cucumber, bell pepper, and red onion.
Make the Dressing
  1. In a mixing bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until well combined.
Combine Salad
  1. In a large mixing bowl, combine the cooked orzo, chopped vegetables, and parsley. Pour the dressing over the salad and toss to combine.
  2. Taste and adjust seasoning if necessary. Serve immediately or chill in the refrigerator for 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gFiber: 3gSugar: 2g

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 3 days. It's great for meal prep or as a side dish for barbecues.

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