Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup Kalamata olives, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped (optional)
- 1/2 cup crumbled feta cheese
For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Cook the Orzo:
- Bring a pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 7-8 minutes.
- Drain the orzo and rinse under cold water to cool it down quickly. Drain well and set aside.
- Prepare the Vegetables:
- In a large bowl, combine the cherry tomatoes, cucumber, red onion, Kalamata olives, parsley, and basil (if using).
- Make the Dressing:
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, minced garlic, salt, and pepper until well combined.
- Assemble the Salad:
- Add the cooked orzo to the bowl with the vegetables. Pour the dressing over the salad and toss to coat everything evenly.
- Gently fold in the crumbled feta cheese.
- Serve:
- Serve the salad immediately, or chill in the refrigerator for 30 minutes to allow the flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 250 kcal
- Fat: 15g
- Carbohydrates: 22g
- Protein: 8g