Description
A refreshing and flavorful orzo salad perfect for summer gatherings.
Ingredients
Scale
- 1 pound orzo pasta
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped
- 4 ounces feta cheese, crumbled
Instructions
- Cook orzo according to package directions. Drain and rinse with cold water.
- In a large bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
- Add cooked orzo to the bowl and toss to coat.
- Add cherry tomatoes, cucumber, red onion, olives, and parsley. Toss gently.
- Crumble feta cheese over the salad.
- Refrigerate for at least 30 minutes before serving.
Notes
- You can add grilled chicken or chickpeas for extra protein.
- Feel free to substitute other vegetables like bell peppers.
- Adjust the seasonings to your preference.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg