Description
A refreshing and vibrant orzo salad packed with vegetables and feta cheese, perfect for summer gatherings.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the orzo pasta according to the package instructions. Once it’s al dente, drain it and let it cool.
- Combine the cooled orzo, halved cherry tomatoes, diced cucumber, diced bell pepper, finely chopped red onion, and crumbled feta cheese in a large bowl.
- Prepare the dressing by whisking together the olive oil, lemon juice, dried oregano, and seasoning with salt and pepper in a small bowl.
- Mix the salad by pouring the dressing over it and gently tossing to ensure everything is well coated.
- Add the fresh parsley and mix gently to avoid mushing the vegetables.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld beautifully.
Notes
For added flavor, consider using seasonal vegetables or different types of cheese. This salad tastes even better the next day!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg