Cucumber Feta Orzo Pasta Salad

Noodles & Pasta, Salads July 3rd, 2020
Prep Time
15 Min
Cook Time
0 Min
Serving
6 Cups

This recipe is a refreshing pasta salad for the warmer months of late spring and summer. I love the combination of flavors between the roasted vegetables, fresh cucumber, herbs, and feta cheese. Enjoy this pasta salad as a side for your BBQ and cookouts or pack it for a simple lunch to take to work.

Ingredients

For the dressing

  • ⅓ cup freshly squeezed lemon juice (juice of 2 lemons)
  • ⅓ cup olive oil
  • 1 tsp salt
  • ½ tsp freshly ground black pepper

For the pasta salad

  • 1 red bell pepper, 1-inch diced
  • 1 yellow bell pepper, 1-inch diced
  • 1 red onion, peeled and 1-inch diced
  • 2 Tbsp olive oil
  • 2 garlic cloves, minced
  • 1 ½ tsp salt
  • ½ tsp freshly ground black pepper
  • ½ pound orzo pasta, cooked
  • 1 cup cucumbers, chopped
  • 4 green onions, minced
  • ½ cup feta cheese
  • 15 fresh basil leaves, cut into julienne

Instructions

  1. Add all ingredients for the dressing in a jar and shake to combine. Set aside.
  2. Saute the bell peppers and half of the red onion in olive oil on medium heat until browned and slightly caramelized.
  3. Add garlic, salt, and pepper to the sauteed vegetables, mixing until garlic becomes fragrant and then turn off heat.
  4. Let vegetables cool for a few minutes before adding it to a mixing bowl with the orzo pasta, cucumbers, green onions, feta cheese, and basil.
  5. Pour the dressing over the orzo pasta salad and mix well to combine.
  6. Put in the fridge to chill for at least 2-4 hours before serving.