Description
For the Orzo Salad:
1 cup orzo pasta
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/2 cup Kalamata olives, sliced
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
For the Lemon Vinaigrette:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1/2 tsp dried oregano
1 garlic clove, minced
Salt and black pepper to taste
Directions:
Cook orzo according to package instructions. Drain and rinse under cold water to cool.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, oregano, garlic, salt, and black pepper.
In a large mixing bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, olives, feta, and parsley.
Pour the lemon vinaigrette over the salad and toss to coat evenly.
Let the salad sit for 10 minutes to allow flavors to meld.
Serve chilled or at room temperature. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 320 per serving Servings: 4 servings
