Ingredients: Gather orzo pasta, bell peppers (red, yellow, and green), cherry tomatoes, cucumber, red onion, black olives, feta cheese, fresh parsley, and lemon vinaigrette.
Cook Orzo: Cook the orzo pasta according to package instructions until al dente. Rinse under cold water to stop the cooking process, then let it cool completely.
Prepare Vegetables: Dice the bell peppers, halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and pit and slice the black olives.
Assemble Salad: In a large bowl, combine the cooked and cooled orzo pasta with the diced bell peppers, halved cherry tomatoes, diced cucumber, chopped red onion, sliced black olives, crumbled feta cheese, and chopped fresh parsley.
Make Lemon Vinaigrette: Prepare lemon vinaigrette by whisking together lemon juice, olive oil, minced garlic, Dijon mustard, salt, and pepper in a small bowl.
Dress Salad: Pour the lemon vinaigrette over the salad ingredients in the bowl and toss gently to coat everything evenly.
Serve: Transfer the Vegetarian Colorful Orzo Salad to a serving dish or individual plates and enjoy as a vibrant and delicious vegetarian meal or side dish.
LIKE SHARE SAVE
FOR MORE STORIES