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To create a tasty Summer Veggie Orzo Salad, gather these fresh ingredients: - 1 cup orzo pasta - 1 large zucchini, diced - 1 red bell pepper, diced - 1 cup cherry tomatoes, halved - 1 cucumber, diced - ½ cup red onion, finely chopped - 1 cup corn kernels (fresh or frozen) - ½ cup feta cheese, crumbled - ¼ cup fresh basil leaves, chopped - 3 tablespoons extra virgin olive oil - 2 tablespoons freshly squeezed lemon juice - Salt and freshly ground black pepper - Optional: 1 avocado, diced Each ingredient adds color and flavor to the dish. The orzo pasta forms the base, while the veggies bring crunch and freshness. Feta cheese gives a salty bite, and the herbs add brightness. This combination makes your salad not only delicious but also visually appealing. Use fresh, in-season veggies for the best taste. You can find the Full Recipe to guide you through each step of making this delightful salad. To cook orzo pasta to al dente, start by boiling water in a large pot. Add a pinch of salt to the water before putting in the orzo. Stir it gently and let it cook for about 8 to 10 minutes, or until it is firm but not hard. Drain the orzo in a colander. Rinse the orzo under cold water to stop the cooking process. This keeps it from getting mushy. Set it aside to cool while you prepare the veggies. Now, let's chop our colorful veggies. Dice the zucchini and red bell pepper into small pieces. Halve the cherry tomatoes and dice the cucumber. Finely chop the red onion, and if you have fresh corn, add that too. In a large mixing bowl, combine all these veggies. Don't forget to add half of the chopped basil for a fresh kick. Stir everything well to mix the flavors. Next, it's time to bring it all together! Gently fold the cooled orzo into the bowl with the veggies. Make sure everything is mixed evenly. In a small bowl, whisk together the olive oil, fresh lemon juice, and a good pinch of salt and pepper. Drizzle this dressing over the orzo and veggies. Toss gently to coat every piece. Now, add the crumbled feta cheese and the rest of the chopped basil. Carefully fold them in so the cheese stays intact. If you want to make it richer, add diced avocado just before serving, being gentle to avoid mashing it. Taste the salad and adjust the seasoning, if needed. You can serve it right away or chill it in the fridge for about 30 minutes to let the flavors meld. For the full recipe, check the full recipe section. To make your Summer Veggie Orzo Salad shine, focus on seasoning. Taste as you go. You can add salt, pepper, or lemon juice until it feels just right. I often start with a pinch of salt. If you want it zestier, add more lemon juice. Rinsing orzo is key! After cooking, drain it and use cold water. This stops the cooking process and keeps the orzo firm. A good rinse also removes extra starch. This helps keep your salad from being sticky. For a stunning salad, serve it in a large, shallow bowl. This gives space for all those colorful veggies. You can arrange the ingredients in layers for a visual treat. Garnishing with fresh herbs makes a big difference. I love using extra basil leaves on top. A light drizzle of olive oil adds a nice touch and an appealing shine. You can prepare the salad in advance. Just follow the recipe steps but leave out the avocado. Mix everything else and store it in the fridge. This way, the flavors blend well. For chilling, let your salad rest in the fridge for at least 30 minutes. This enhances the taste. A quick stir just before serving is a great idea too. It ensures everything is mixed evenly and fresh! For the full recipe, check out the detailed instructions provided earlier. {{image_4}} You can switch up the veggies in this salad. Use any summer squash, like yellow squash or bell peppers. Carrots or snap peas add a nice crunch too. Feel free to try different dressings for a twist. A creamy ranch or a spicy vinaigrette can change the whole taste. For a gluten-free option, swap orzo with quinoa. Quinoa cooks quickly and adds protein. If you're making this salad vegan, just leave out the feta cheese. You can still enjoy great flavors without dairy. Want more protein? Try adding grilled chicken or shrimp. They bring a nice smoky flavor. Fresh herbs also boost taste. Basil, mint, or parsley can add a burst of freshness. Use what you have on hand to make it your own. Check out the Full Recipe for more ideas! To store leftover salad, place it in an airtight container. This helps keep it fresh. Make sure to cool the salad to room temperature before sealing. You can enjoy your salad cold or at room temperature. For best taste, eat it within three days. If the salad sits longer, the veggies may lose their crunch. You can freeze orzo salad, but it may change texture. To freeze, place it in a freezer-safe bag or container. Press out as much air as possible. When ready to eat, thaw the salad overnight in the fridge. After thawing, stir in some fresh herbs and a splash of lemon juice to revive flavors. The salad stays fresh in the fridge for about three days. Look for signs of spoilage, like a slimy texture or off smell. If you see any mold, toss it out! Always trust your senses; when in doubt, throw it out. For more tips and the full recipe, visit the Summer Veggie Orzo Salad section. You can keep Summer Veggie Orzo Salad in the fridge for up to three days. Store it in an airtight container to keep it fresh. The flavors will blend as it sits, but some veggies may lose their crispness over time. If you notice any changes in color or smell, it’s best to discard it. Yes, you can easily make this salad vegan. Simply leave out the feta cheese or replace it with vegan cheese. This keeps the dish light and fresh while maintaining great taste. You can also add more veggies or nuts for extra flavor and texture. This salad pairs well with grilled chicken, shrimp, or tofu. It also complements a light white wine or a refreshing lemonade. For a complete meal, serve it alongside crusty bread or a simple soup. Feel free to explore flavors that you love! Feta cheese adds a nice salty flavor, but it’s not necessary. If you prefer, you can skip the cheese or try a different cheese like goat cheese. You can also add nuts or seeds to boost the texture and taste without using cheese. To add spice to your salad, consider using diced jalapeños or red pepper flakes. You can also add a splash of hot sauce to the dressing. Adjust the spice level to your liking, keeping in mind that a little goes a long way! For the full recipe, check out the Summer Veggie Orzo Salad 🥗 section. This salad combines orzo, fresh veggies, and feta for a tasty dish. You learned how to prepare the ingredients and mix them for a delightful meal. Remember, adjust flavors to fit your taste. You can also make variations and accommodate different diets. Store it properly for later enjoyment. This recipe offers a fresh and healthy option, perfect for any meal. Dive into this vibrant salad and share it with family and friends.

Summer Veggie Orzo Salad

Discover the perfect summer dish with this refreshing summer veggie orzo salad! Bursting with vibrant vegetables, creamy feta, and a zesty dressing, it's not just healthy but also quick to make. Ideal for BBQs, lunches, or light dinners, this orzo salad is a must-try! Click to explore the complete recipe and elevate your summer meals with easy-to-follow steps that your taste buds will love!
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Ingredients
  

1 cup orzo pasta

1 large zucchini, diced into bite-sized pieces

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 cucumber, diced

½ cup red onion, finely chopped

1 cup corn kernels (fresh or frozen)

½ cup feta cheese, crumbled

¼ cup fresh basil leaves, chopped

3 tablespoons extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

Salt and freshly ground black pepper to taste

Optional: 1 avocado, diced for added creaminess

Instructions
 

Start by cooking the orzo pasta according to the package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to halt the cooking process, then set it aside to cool.

    In a generous mixing bowl, add the diced zucchini, red bell pepper, halved cherry tomatoes, diced cucumber, finely chopped red onion, corn kernels, and half of the chopped basil. Stir to combine.

      Gently introduce the cooled orzo to the vibrant vegetable medley, folding everything together carefully until evenly mixed.

        In a separate small bowl, whisk together the olive oil, fresh lemon juice, and a generous pinch of salt and pepper to create a light dressing. Drizzle this mixture over the orzo and vegetable blend, tossing gently to ensure everything is well-coated.

          Add the crumbled feta cheese and the remaining chopped basil to the salad, folding them in carefully to preserve the texture of the cheese.

            If you're using it, introduce the diced avocado just before serving for a delightful creaminess, being careful not to mash it.

              Taste the salad and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice based on your preference.

                For optimal flavor blending, you can serve the salad immediately or chill it in the refrigerator for about 30 minutes before serving.

                  - Prep Time: 15 min | Total Time: 30 min | Servings: 4-6

                    - Presentation Tips: Serve in a large shallow bowl, garnishing with additional basil leaves and a light drizzle of olive oil for an eye-catching finish. Enjoy!