Ingredients
Scale
- 8 ounces orzo pasta
- 1 English cucumber
- 1/2 cup crumbled feta cheese
- 2 cups cherry tomatoes
- 1/2 small red onion
- 1/2 cup fresh basil leaves
- 1/3 cup red apple vinegar
- 1 lemon, juiced
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2/3 cup extra-virgin olive oil
Instructions
- Cook orzo according to package instructions until al dente. Drain and cool.
- In a large bowl, combine cooled orzo, diced cucumber, crumbled feta cheese, halved cherry tomatoes, chopped red onion, basil leaves.
- In a separate bowl, whisk together red apple vinegar, lemon juice, honey, salt, pepper, and extra-virgin olive oil.
- Pour dressing over the orzo mixture and stir gently until well combined.
- Refrigerate until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg