Description
A vibrant, citrusy salad featuring orzo, cherry tomatoes, olives, and feta, perfect for summer gatherings.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1 bell pepper, diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the orzo pasta according to package instructions. Drain and let cool.
- In a large bowl, combine cooked orzo, cherry tomatoes, cucumber, red onion, bell pepper, Kalamata olives, and feta cheese.
- In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Garnish with fresh parsley and serve immediately or chill in the refrigerator for later.
Notes
Let the salad rest for 15 to 30 minutes for flavors to meld. Great for picnics and potlucks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg