Ingredients
Scale
- 1 ½ cups dry orzo pasta
- 2 cups cherry tomatoes (halved)
- 3 Persian cucumbers (diced)
- ½ red onion (finely chopped)
- ½ cup kalamata olives (pitted and sliced)
- 6 oz feta cheese (crumbled)
- ¼ cup fresh parsley (chopped)
- ¼ cup extra virgin olive oil
- 2 tablespoons red apple vinegar
- Juice of 1 lemon
- 1 garlic clove (minced)
- Salt and pepper to taste
Instructions
- 1. Cook the orzo according to package directions until al dente. Drain and rinse under cold water.
- 2. In a large mixing bowl, combine cooled orzo with cherry tomatoes, cucumbers, red onion, olives, feta cheese, and parsley.
- 3. In a small bowl, whisk olive oil, vinegar, lemon juice, garlic, salt, and pepper until blended. Pour over the salad.
- 4. Toss everything gently until combined. Adjust seasoning if needed.
- 5. Refrigerate for at least 30 minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 315
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg