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Mediterranean cuisine is celebrated around the globe for its vibrant flavors, colorful ingredients, and health benefits. With a rich tapestry woven from the culinary traditions of Greece, Italy, Spain, and the Middle East, Mediterranean dishes often emphasize fresh vegetables, whole grains, and lean proteins, making them not only delicious but also nutritious. One dish that embodies the essence of this cuisine is the Chilled Mediterranean Breeze: Cold Orzo Veggie Salad. This refreshing salad is a perfect option for warm-weather dining, offering a delightful combination of textures and flavors that invites you to savor each bite.

Cold Orzo Veggie Salad

Discover the freshness of Mediterranean cuisine with the Chilled Mediterranean Breeze: Cold Orzo Veggie Salad! This vibrant dish features a delightful mix of cherry tomatoes, cucumbers, bell peppers, and Kalamata olives, complemented by creamy feta and fresh herbs. Packed with nutrients, this salad is perfect for warm weather dining or as a healthy side option. Easy to prepare and bursting with flavor, it's an ideal choice for lunch, dinner, or gatherings. Enjoy a taste of the Mediterranean!
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Ingredients
  

1 cup orzo pasta

2 cups vegetable broth

1 cup cherry tomatoes, halved

1 small cucumber, diced

1 bell pepper (red or yellow), diced

1 small red onion, finely chopped

1 cup corn kernels (fresh or canned)

1/2 cup Kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

1/3 cup extra virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper to taste

Instructions
 

Cook the Orzo: In a medium pot, bring the vegetable broth to a boil. Add the orzo pasta and cook according to package instructions until al dente (typically about 8-10 minutes). Drain and rinse under cold water to stop the cooking process. Set it aside in a large mixing bowl.

    Prepare the Veggies: While the orzo is cooking, prepare the veggies. Halve the cherry tomatoes, dice the cucumber and bell pepper, and finely chop the red onion. If using fresh corn, you can cook it briefly in boiling water, then cut the kernels off the cob once it cools.

      Mix the Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, garlic powder, dried oregano, and a pinch of salt and pepper. Taste the dressing and adjust seasoning if needed.

        Combine Ingredients: Add the prepared veggies (cherry tomatoes, cucumber, bell pepper, red onion, corn, and Kalamata olives) to the bowl with orzo. Pour the dressing over the salad and toss everything together until well combined.

          Add Finishing Touches: Gently fold in the crumbled feta cheese, chopped parsley, and basil, making sure not to squash the feta. Taste the salad and adjust seasoning with more salt and pepper if desired.

            Chill and Serve: Cover the bowl and let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve chilled, garnished with additional herbs or feta if desired.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6