Ingredients
- 1 1/2 cups orzo pasta
- 1/2 cup red bell pepper, diced
- 1/2 cup yellow bell pepper, diced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Cook the orzo according to package directions. Drain and rinse with cold water to cool.
- In a large bowl, combine the cooked orzo with the diced peppers, cherry tomatoes, cucumber, red onion, and fresh basil.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Pour the dressing over the salad and toss everything together until well combined.
- Chill in the refrigerator for 20-30 minutes before serving.
Notes
- Use gluten-free orzo pasta if needed for a gluten-free diet.
- Feel free to add more toppings like feta cheese or olives for extra flavor.
- This salad can be made ahead and stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
