Description
A refreshing orzo salad perfect for a light meal or side dish.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup olives, sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Boil water in a pot and add orzo pasta.
- Cook orzo for 8-10 minutes until al dente.
- Drain orzo and rinse under cold water.
- In a large bowl, combine orzo, cherry tomatoes, cucumber, red onion, feta cheese, and olives.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour dressing over the salad and toss to combine.
- Chill in the refrigerator for 30 minutes before serving.
Notes
- Can add grilled chicken for protein.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling and mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 10mg
Keywords: orzo salad, pasta salad, Mediterranean salad