Dairy-Free Greek Orzo Salad with Lemon Vinaigrette

Ingredients

• 1 cup Orzo pasta
• 1 medium Cucumber
• 1 large Tomato
• 0.25 cup Red onion
• 0.5 cup Kalamata olives
• 0.5 medium Red bell pepper
• 0.25 cup Olive oil
• 3 tbsp Lemon juice
• 1 tsp Dried oregano
• 0.5 tsp Salt
• 0.25 tsp Pepper

Instructions

1. 1Bring a large heavy-bottomed pot of water to a rolling boil over high heat. Add the 1 cup Orzo pasta and cook for 9-11 minutes, or until tender but still slightly firm to the bite. Drain the orzo in a colander and rinse thoroughly with cold water to stop the cooking and prevent sticking. Set aside to cool.
2. 2Prepare the vegetables: Dice the 1 medium Cucumber into 1/2-inch pieces. Dice the 1 large Tomato into 1/2-inch pieces. Finely chop the 0.25 cup Red onion. Cut the 0.5 medium Red bell pepper into 1/2-inch pieces.
3. 3In a small bowl, create the vinaigrette. Add the 0.25 cup Olive oil, 3 tbsp Lemon juice, 1 tsp Dried oregano, 0.5 tsp Salt, and 0.25 tsp Pepper. Whisk vigorously until the ingredients are well combined and slightly emulsified.
4. 4In a large bowl, combine the cooled 1 cup Orzo pasta, the diced 1 medium Cucumber, the diced 1 large Tomato, the chopped 0.25 cup Red onion, the cut 0.5 medium Red bell pepper, and the 0.5 cup Kalamata olives.
5. 5Pour the prepared lemon vinaigrette over the ingredients in the large bowl. Toss everything together gently with two large spoons, ensuring all components are evenly coated with the dressing.
6. 6Serve the Dairy-Free Greek Orzo Salad chilled or at room temperature.

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