Summer Orzo Salad with Italian Vinaigrette (Easy & Fresh Recipe)
This summer orzo salad is loaded with fresh cucumber, tomatoes, peppers, red onion, and mozzarella, all tossed in a simple Italian vinaigrette. Perfect for BBQs, meal prep, or a light summer lunch.
Ingredients
- 2 cups dried orzo
- 1 cup cucumbers cut into small dice
- 1 cup cherry tomatoes cut into small dice
- 1 cup green bell peppers cut into small dice
- 1 cup red bell peppers cut into small dice
- 1 cup mozzarella pearls (or cubed fresh mozzarella)
- 1/2 cup red onion cut into small dice
- salt and pepper to taste
Italian Vinaigrette
- 1 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 1 Tbsp. dried oregano
- 2 tsp. minced garlic
- 2 tsp Dijon mustard
- salt and pepper to taste
Instructions
- Cook the orzo according to package directions until al dente. Drain and let cool
- While the orzo cools, prep all the vegetables.
- In a small bowl or jar, whisk together all vinaigrette ingredients until well combined.
- In a large bowl, combine the cooled orzo, cucumber, tomatoes, bell pepper, red onion, and mozzarella.
- Pour the vinaigrette over everything and toss until fully coated.
- Taste and adjust seasoning if needed. Chill for 15–30 minutes before serving if you want the flavors to really come together.