Description
A vibrant and refreshing salad featuring al dente orzo pasta, Kalamata olives, crumbled feta, and a medley of fresh vegetables dressed in a zesty lemon-oregano dressing.
Ingredients
Scale
- 1 ½ cups dry orzo pasta
- ½ cup Kalamata olives, pitted and halved
- ¾ cup feta cheese, crumbled
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped (optional)
- 3 tablespoons freshly squeezed lemon juice
- ¼ cup extra virgin olive oil
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a large pot, bring salted water to a boil and cook the orzo for 8-10 minutes until al dente. Stir occasionally.
- Drain the orzo and rinse under cold water to cool, allowing it to drain for about 5 minutes.
- In a small bowl, whisk together lemon juice, olive oil, oregano, garlic, salt, and pepper to make the dressing.
- Chop the cucumber, halved cherry tomatoes, finely chop the red onion, and roughly chop the parsley and dill.
- In a large mixing bowl, combine the cooled orzo, chopped veggies, Kalamata olives, and crumbled feta.
- Drizzle the dressing over the salad and toss gently to coat. Taste and adjust seasoning if necessary.
- Cover and refrigerate for at least 30 minutes before serving to meld flavors. Serve chilled or at room temperature.
Notes
This salad tastes even better the next day! Make ahead for enhanced flavor. Avoid using pre-shredded cheese for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg