Bobby Flay Orzo Salad Recipe
The Bobby Flay Orzo Salad Recipe is a fresh and flavorful pasta salad. It is light, colorful and perfect for warm days.
Ingredients
- 1½ cups orzo pasta
- 1 cup cherry tomatoes halved
- 1 cup diced cucumber
- ½ cup crumbled feta cheese
- ¼ cup chopped red onion
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
Cook the Orzo
- Bring a large pot of salted water to boil. Add orzo pasta and cook according to package instructions until tender.
Drain the Pasta
- Drain the orzo in a colander. Rinse briefly with cool water to stop cooking and remove extra starch.
Let the Pasta Cool
- Spread the cooked orzo on a plate or tray. Allow it to cool for a few minutes before mixing.
Prepare the Vegetables
- Dice cucumber, halve cherry tomatoes, chop parsley and basil, and finely chop the red onion.
Make the Dressing
- In a small bowl, whisk olive oil, lemon juice, lemon zest, salt and black pepper until well combined.
Combine the Salad Base
- Place the cooled orzo in a large mixing bowl. Add cucumber, tomatoes, red onion, parsley and basil.
Add the Dressing
- Pour the lemon dressing over the pasta mixture. Toss gently until everything is evenly coated.
Add the Feta Cheese
- Sprinkle crumbled feta cheese into the bowl. Mix lightly to keep the cheese pieces intact.
Taste and Adjust
- Taste the salad and adjust seasoning if needed. Add a little more salt or lemon juice if desired.
Chill Before Serving
- Refrigerate the salad for at least 20 minutes. Chilling allows the flavors to blend beautifully.
Notes
- Cook orzo al dente to keep the texture perfect.
- Add grilled chicken for a protein-rich version.
- Use olives for a Mediterranean flavor twist.
- Add roasted vegetables for extra depth.
- Replace feta with goat cheese for a creamy option.
- Add chickpeas for a hearty vegetarian version.
- Use fresh herbs for the best flavor.