Description
A fresh Greek orzo salad with vegetables and feta cheese. It is light and tangy. Perfect for a side dish or a quick lunch.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped red onion
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook orzo according to package directions. Drain and rinse with cold water.
- In a large bowl, combine orzo, cucumber, tomatoes, olives, feta, and onion.
- Whisk olive oil, lemon juice, oregano, salt, and pepper in a small bowl.
- Pour dressing over salad and toss gently.
- Serve chilled or at room temperature.
Notes
- You can add bell peppers or chopped parsley for extra flavor.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-bake (pasta boiled)
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 15 mg