Description
A vibrant Mediterranean-inspired cold pasta salad featuring rainbow bell peppers, cherry tomatoes, cucumber, and feta tossed with a zesty homemade vinaigrette. The orzo pasta adds a chewy texture, while basil and citrus brighten the dish. Perfect for light lunches, picnics, or meal prep with a satisfying mix of crunch, creaminess, and tang.
Ingredients
Extra virgin olive oil
White balsamic vinegar (halal alternative to red wine vinegar)
Lemon juice
Honey
Garlic, minced
Italian seasoning
Salt and pepper
Uncooked orzo pasta
Cherry tomatoes
Orange bell pepper
Yellow bell pepper
Cucumber
Red onion, optional
Crumbled feta cheese
Fresh basil
Instructions
Bring a large pot of salted water to a boil
Cook orzo until al dente, about 8-10 minutes
Drain pasta and let cool to room temperature
In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, honey, garlic, Italian seasoning, salt, and pepper
Dice bell peppers, cucumber, and quarter cherry tomatoes (or grape tomatoes)
Chop red onion if using; soak in cold water while preparing vinaigrette
In a large bowl, combine cooled orzo, vegetables, feta, and fresh basil
Toss with dressing until evenly coated
Chill for at least 1 hour before serving to allow flavors to meld
Notes
Use good-quality olive oil for bold flavor
Swap feta with crumbled tofu or halal cheese if preferred
Storage: Keep refrigerated for up to 5 days; taste improves over time
Substitute orzo with bowtie pasta or arborio rice for variations
Add avocado slices for extra creaminess if desired
- Prep Time: 15
- Cook Time: 10
- Category: Side Dishes
- Method: Cold preparation
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 salad serving
- Calories: 300
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg