Description
Enjoy a refreshing Cold Panzanella or Orzo Pasta Salad, perfect for summer picnics and barbecues. This vibrant salad features fresh vegetables, cooked orzo pasta, and flavorful bread, all tossed in a tangy dressing, making it a delicious and nutritious dish.
Ingredients
Scale
- 2 cups cooked orzo pasta
- 2 cups ripe tomatoes, diced
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 small red onion, finely chopped
- 1 cup fresh basil leaves, torn
- 3 cups day-old bread, cut into cubes
- ½ cup olive oil
- ¼ cup balsamic vinegar
- Salt and pepper to taste
Instructions
- Prepare all ingredients by dicing vegetables and tearing basil leaves.
- Toss bread cubes with olive oil and balsamic vinegar in a mixing bowl to soak.
- In a large bowl, combine the cooked orzo, diced tomatoes, cucumber, bell pepper, red onion, soaked bread, and torn basil leaves.
- Mix everything gently until well combined and let chill in the refrigerator for at least 30 minutes before serving.
- Serve chilled as a refreshing side dish or light meal.
Notes
- Store leftovers in an airtight container in the refrigerator for 2-3 days.
- If salad seems dry after storing, add a drizzle of olive oil or balsamic vinegar before serving.
- This salad can be customized by adding feta cheese, olives, or other seasonal vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg