Ingredients
Scale
- 1 cup of orzo pasta
- 1 cup of cherry tomatoes, halved
- 1 cup of diced cucumbers
- 1/2 cup of finely chopped red bell peppers
- 1/2 cup of shredded carrots
- 1/2 cup of red onions, thinly sliced
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- Juice of 1 lemon
- 3 tablespoons of olive oil
- Salt and pepper to taste
Instructions
- Cook the orzo pasta in boiling salted water according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- Prep the vegetables by halving the cherry tomatoes, dicing the cucumbers, and finely chopping the red bell peppers, carrots, and red onions. Chop fresh parsley and basil.
- In a large mixing bowl, combine the cooled orzo with all the prepared vegetables. Drizzle with olive oil and lemon juice, then toss gently.
- Add salt and freshly ground black pepper to taste, and garnish with chopped parsley and basil. Serve immediately or chill for 30 minutes for a refreshing taste.
Notes
- Best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- Add a sprinkle of feta cheese or toasted pine nuts for extra flavor and texture.
- To maintain vibrant colors, keep the chopped vegetables chilled before mixing.
- For gluten-free options, replace orzo with quinoa or rice pasta.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 210 Kcal
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg