Rainbow Orzo Salad with Colorful Vegetables and Feta
Vibrant orzo pasta tossed with crisp veggies, tangy dressing, and creamy feta for a refreshing, colorful side or light meal.
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Cooking tools:
- Pot
- Colander
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Pepper mill
- Airtight container
- Stove
- Refrigerator
- Spoon
Ingredients
- 60 ml extra virgin olive oil
- 30 ml red wine vinegar
- 15 ml fresh lemon juice
- 5 ml honey
- 1 clove garlic, finely minced
- 2 1/2 ml Italian seasoning
- Salt, to taste
- Freshly ground black pepper, to taste
- 300 g uncooked orzo pasta
- 170 g cherry tomatoes, quartered
- 75 g orange bell pepper, diced
- 75 g yellow bell pepper, diced
- 130 g cucumber, diced
- 40 g red onion, finely chopped (optional)
- 40 g feta cheese, crumbled
- 10 g fresh basil, thinly sliced
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