Orzo Pasta Salad
Cold pasta salad built on cooked orzo, fresh vegetables, and a tangy vinaigrette; components are swappable for endless variations. Toss cooked and cooled orzo with vegetables and dressing, then chill until ready to serve.
Ingredients
Method
Bring a large pot of salted water to a boil. Add orzo and cook according to package directions until al dente, about 8–10 minutes. Drain in a colander and rinse under cold water until cooled completely.
While the pasta cools, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and chop the fresh parsley. Grate the Parmesan cheese.
In a small bowl, whisk together lemon juice, minced garlic, Dijon mustard, salt, and black pepper. Slowly whisk in olive oil until emulsified.
In a large mixing bowl, combine the cooled orzo with cucumber, cherry tomatoes, red onion, and parsley. Pour the dressing over the salad and toss until all ingredients are evenly coated.
Fold in the grated Parmesan cheese. Taste and adjust seasonings as needed.
Refrigerate for at least 30 minutes before serving to allow flavors to meld. Stir before serving and add more dressing if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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