Description
A vibrant orzo pasta salad with fresh vegetables and a crispy shallot vinaigrette, perfect for spring picnics and gatherings.
Ingredients
- 1 cup orzo pasta
- 2 cups cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, finely chopped
- 1/4 cup parsley, chopped
- 1/4 cup feta cheese, crumbled
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 shallot, thinly sliced
- Salt and pepper to taste
Instructions
- Cook the orzo pasta according to package instructions. Drain and let it cool.
- In a large bowl, combine the cooked orzo, halved cherry tomatoes, diced cucumber, chopped red onion, parsley, and crumbled feta cheese.
- For the crispy shallot vinaigrette, heat olive oil in a pan. Add the sliced shallots and cook until they are golden and crispy.
- Remove from heat and allow the shallots to cool slightly. Whisk in the red wine vinegar, salt, and pepper.
- Pour the vinaigrette over the pasta salad and gently toss to combine.
- Serve chilled or at room temperature for the best flavors.
Notes
For a gluten-free option, substitute orzo with quinoa or a gluten-free pasta. Fresh herbs like basil or dill can also add a delightful twist!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean