Ingredients
Scale
- 2 cups dry orzo pasta
- 1 red bell pepper, chopped
- 1 English cucumber, chopped
- 1/2 red onion, finely diced
- 6 oz feta cheese, crumbled
- Zest and juice of 1 lemon
- 1/2 cup extra-virgin olive oil
- 1 tbsp honey
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
- 2 to 3 garlic cloves, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
Instructions
- 1. Cook the orzo in salted boiling water until al dente. Drain and set aside.
- 2. Chop the red bell pepper, cucumber, and onion while the pasta cooks.
- 3. In a mixing bowl, whisk together lemon zest and juice, olive oil, honey, sea salt, and cracked black pepper.
- 4. Combine cooled orzo with chopped vegetables, crumbled feta cheese, minced garlic, parsley, and basil in a large bowl.
- 5. Pour the dressing over the mixture and toss gently to combine.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg