Description
A vibrant and refreshing Greek orzo pasta salad made with fresh vegetables, herbs, and feta cheese, perfect for summer gatherings.
Ingredients
Scale
- 1 cup of orzo pasta
- 1 cup of cherry tomatoes, halved
- 1 cup of cucumber, diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1/4 cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil. Add orzo and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine the orzo, cherry tomatoes, cucumber, olives, feta cheese, red onion, parsley, and dill.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the orzo salad and toss gently until evenly coated.
- Allow the salad to sit for at least 30 minutes in the refrigerator before serving to let the flavors meld together.
Notes
Use fresh herbs for better flavor and allow the salad to marinate in the fridge for enhanced taste.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: Boiling and Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Greek salad, orzo salad, summer salad, Mediterranean cuisine, healthy recipe