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Cold Orzo Veggie Salad

Beat the heat this summer with a Refreshing Cold Orzo Veggie Salad that is perfect for picnics and gatherings. This vibrant dish combines tender orzo pasta with fresh vegetables, creamy avocado, and a zesty homemade dressing, offering a satisfying and nutritious meal. Learn about orzo's unique texture and nutritional benefits, plus tips for ingredient substitutions and variations. Enjoy a delicious, colorful salad that celebrates the flavors of the season!
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Ingredients
  

1 cup orzo pasta

2 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 medium cucumber, diced

1 red bell pepper, diced

1 cup corn kernels (fresh, frozen, or canned)

1/2 red onion, finely chopped

1 avocado, diced

1/4 cup fresh parsley, chopped

1/4 cup feta cheese, crumbled (optional)

3 tablespoons olive oil

2 tablespoons red wine vinegar

1 tablespoon lemon juice

1 teaspoon honey (or agave syrup)

Salt and pepper to taste

Instructions
 

Cook the Orzo: In a medium pot, bring the vegetable broth (or water) to a boil. Add the orzo and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and rinse under cold water to cool off. Set aside.

    Prepare the Veggies: While the orzo is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, and finely chop the red onion. If using frozen corn, thaw it under warm water or microwave for quick heating.

      Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, and honey. Season with salt and pepper to taste.

        Combine Salad Ingredients: In a large mixing bowl, combine the cooked orzo, cherry tomatoes, cucumber, bell pepper, corn, red onion, and parsley. Gently toss to mix.

          Dress the Salad: Pour the dressing over the salad and gently toss again to ensure everything is well coated.

            Add Avocado and Feta: Just before serving, gently fold in the diced avocado and feta cheese (if using). Be careful not to mash the avocado.

              Chill and Serve: For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. Serve cold or at room temperature.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4-6