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–+ servings

Baby Shower Pasta Salad

This bright and cheery orzo pasta salad is basically a party in a bowl—light, tangy, and full of crunchy veggies that scream "spring brunch" louder than your aunt showing up in florals. With juicy tomatoes, crisp cucumbers, sweet bell peppers, and creamy feta, it’s the side dish that somehow always steals the show.
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Prep Time 15 minutes
Cook Time 10 minutes
Course Salad, Side Dish
Servings 6

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 ½ cups uncooked orzo pasta
  • 1 cup cherry tomatoes quartered
  • ½ orange bell pepper diced
  • ½ yellow bell pepper diced
  • 1 cup diced cucumber
  • ¼ cup chopped red onion optional
  • ¼ cup crumbled feta cheese
  • ¼ cup fresh basil sliced
  • Salt and black pepper to taste

For the Dressing:

  • ¼ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 1 clove garlic minced
  • ½ teaspoon Italian seasoning
  • Salt and black pepper to taste

Instructions

  • Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, about 8 to 10 minutes or as directed on the package. Drain and rinse under cold water until cooled.
    1 ½ cups uncooked orzo pasta
  • Make the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, honey, garlic, Italian seasoning, salt, and pepper until smooth and blended.
    ¼ cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon honey, 1 clove garlic, ½ teaspoon Italian seasoning, Salt and black pepper
  • Combine the Ingredients: In a large mixing bowl, combine the cooled orzo, cherry tomatoes, bell peppers, cucumber, red onion (if using), feta cheese, and basil.
    1 cup cherry tomatoes, ½ orange bell pepper, ½ yellow bell pepper, 1 cup diced cucumber, ¼ cup chopped red onion, ¼ cup crumbled feta cheese, ¼ cup fresh basil
  • Add the Dressing: Pour the dressing over the salad. Toss well until everything is evenly coated.
  • Season and Serve: Taste and season with more salt and pepper if needed. Serve right away, or chill in the fridge for up to 3 days. If it gets a little dry, just stir in a splash of olive oil before serving.
    Salt and black pepper