Description
A fresh and delicious Greek Orzo Salad, perfect for any occasion and packed with flavor.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, sliced
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the orzo pasta according to package instructions until al dente.
- Drain and rinse with cold water.
- In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, feta cheese, and Kalamata olives.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Garnish with fresh parsley before serving.
Notes
Serve chilled or at room temperature. Great as a main dish or side. Store leftovers in an airtight container in the refrigerator for best taste within 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
Keywords: salad, Greek, orzo, vegetarian, pasta salad