Description
Zesty Garden Orzo Salad with Fresh Mediterranean Flavors
Ingredients
Scale
- 1 1/2 cups uncooked orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup Kalamata olives, sliced
- 1/2 cup red bell pepper, diced
- 1/3 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Cook orzo according to package instructions until al dente. Drain, rinse under cold water, and set aside.
- In a large mixing bowl, combine cooked orzo, cherry tomatoes, cucumber, olives, red bell pepper, red onion, feta cheese, parsley, and basil.
- In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- Toss again lightly before serving. Enjoy chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 285 kcal