Ingredients
Scale
- 1/4 cup extra virgin olive oil
- 2 tablespoons red apple vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/2 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 1/2 cups uncooked orzo pasta
- 1 cup cherry tomatoes, quartered
- 1/2 orange bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1 cup diced cucumber
- 1/4 cup chopped red onion (optional)
- 1/4 cup fresh basil, sliced
Instructions
- Cook the orzo in a large pot of salted boiling water until al dente. Drain and rinse under cold water.
- In a small bowl or jar, whisk together olive oil, vinegar, lemon juice, honey, minced garlic, Italian seasoning, salt, and pepper.
- In a large mixing bowl, combine cooked orzo with cherry tomatoes, bell peppers, cucumber, red onion (if using), and basil.
- Drizzle the dressing over the salad and toss gently to combine. Adjust seasoning if necessary.
- Serve immediately or store in an airtight container in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg