Avocado and Tomato Orzo Salad

Avocado and Tomato Orzo Salad

Tender orzo tossed with ripe tomatoes, creamy avocado, and a tangy lemon dressing.

Total 35 min Makes 6 servings Calories 320/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This salad pairs starchy orzo with juicy tomatoes and buttery avocado for a satisfying mix of textures. A bright lemon vinaigrette and fresh herbs keep it light, making it a good fit for potlucks, picnics, or a quick weeknight side.

Ingredients

  • 1 1/2 cups orzo pasta
  • 2 ripe avocados, diced
  • 1 1/2 cups cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. Bring a 6-quart saucepan of salted water to a boil and cook the orzo according to package directions, about 8 to 10 minutes, until tender.

  2. Drain the orzo and rinse under cold water to stop the cooking and cool it quickly. Set aside.

  3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper to make the dressing.

  4. In a large bowl, combine the cooled orzo, cherry tomatoes, red onion, feta cheese, basil, and parsley.

  5. Pour the dressing over the orzo mixture and toss gently to coat evenly.

  6. Add the diced avocado and fold in gently to avoid mashing it.

  7. Taste and adjust seasoning with additional salt and pepper as needed, then serve immediately or chill for up to 1 hour before serving.

Rate this recipe

★ 3.6 (1)

Avocado and Tomato Orzo Salad

This salad pairs starchy orzo with juicy tomatoes and buttery avocado for a satisfying mix of textures. A bright lemon vinaigrette and fresh herbs keep it light, making it a good fit for potlucks, picnics, or a quick weeknight side.

35 min 6 servings 320 cal

Ingredients

  • 1 1/2 cups orzo pasta
  • 2 ripe avocados, diced
  • 1 1/2 cups cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. 1

    Bring a 6-quart saucepan of salted water to a boil and cook the orzo according to package directions, about 8 to 10 minutes, until tender.

  2. 2

    Drain the orzo and rinse under cold water to stop the cooking and cool it quickly. Set aside.

  3. 3

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper to make the dressing.

  4. 4

    In a large bowl, combine the cooled orzo, cherry tomatoes, red onion, feta cheese, basil, and parsley.

  5. 5

    Pour the dressing over the orzo mixture and toss gently to coat evenly.

  6. 6

    Add the diced avocado and fold in gently to avoid mashing it.

  7. 7

    Taste and adjust seasoning with additional salt and pepper as needed, then serve immediately or chill for up to 1 hour before serving.