Summertime Orzo Salad

Ingredients and Weight:

• 1 pound (454g) orzo pasta
• 1 cup (240g) cherry tomatoes, halved
• 1 cucumber, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1/2 cup (120g) red onion, chopped
• 1/4 cup (60g) feta cheese, crumbled
• 1/4 cup (60g) black olives, sliced
• 1/4 cup (60ml) olive oil
• 2 tablespoons (30ml) lemon juice
• 1 tablespoon (15g) dried oregano
• 1 teaspoon (5g) salt
• 1/2 teaspoon (2.5g) black pepper

Preparation Time:

15 minutes

Cooking Time:

12 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Cook the orzo pasta according to the package directions. Drain and let cool.
2. In a large bowl, combine the orzo, cherry tomatoes, cucumber, red and yellow bell peppers, red onion, feta cheese, and black olives.
3. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and black pepper.
4. Pour the dressing over the salad and toss to combine.
5. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Nutritional Information:

(Per serving)

• Calories: 350
• Fat: 15g
• Carbohydrates: 45g
• Protein: 10g

Dish Characteristics:

• Fresh and flavorful
• Light and refreshing
• Perfect for summer gatherings
• Versatile side dish or main course

User Comments:

• "This salad is so delicious and easy to make. It's perfect for a summer party." - Sarah
• "I love the combination of flavors in this salad. The orzo is cooked perfectly and the vegetables are fresh and crisp." - John
• "This is my go-to recipe for a summer potluck. It's always a crowd-pleaser." - Mary

Special Precautions and Tips:

• If you don't have feta cheese, you can substitute any other type of cheese you like, such as mozzarella or cheddar.
• To make this salad ahead of time, prepare it up to the point of adding the dressing. Store the salad in the refrigerator and add the dressing just before serving.
• For a vegan version of this salad, omit the feta cheese.