Description
A refreshing orzo salad filled with vibrant veggies and feta cheese, perfect for summer gatherings.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh herbs (optional, such as parsley or basil)
Instructions
- Cook the orzo pasta according to package instructions. Once done, drain and rinse under cold water to cool it down.
- In a large mixing bowl, combine the cooked orzo, halved cherry tomatoes, diced cucumber, bell pepper, finely chopped red onion, and crumbled feta cheese.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until well combined.
- Pour that zesty dressing over the salad and toss gently to ensure everything is coated beautifully.
- If desired, garnish with fresh herbs for an aromatic touch.
- Chill in the refrigerator for at least 30 minutes before serving to let all those marvelous flavors meld together.
Notes
This salad can be made a day in advance and tastes even better as the flavors deepen.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: No-Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 260mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg