Description
Enjoy a refreshing Cold Panzanella or Orzo Pasta Salad, a perfect summer dish that combines vibrant flavors and fresh ingredients. Ideal for picnics, barbecues, or a light meal, this salad highlights summertime freshness and is sure to impress your guests.
Ingredients
Scale
- 2 cups orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Gather all fresh ingredients including cucumbers, cherry tomatoes, red onion, bell peppers, and basil leaves.
- Cook the orzo pasta according to package instructions; drain and let cool.
- In a large bowl, combine the cooled orzo with diced vegetables and fresh basil, drizzle with olive oil and red wine vinegar, and season with salt and pepper.
- Serve chilled, garnished with fresh basil leaves and a sprinkle of pepper.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This salad pairs well with grilled chicken or fish.
- Customize with your favorite vegetables or add feta cheese for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 220 Kcal
- Sugar: 3g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg