Description
For the Salad:
1 cup orzo pasta
1/2 cup crumbled feta cheese
1/2 cup cherry tomatoes, halved
1/3 cup Kalamata olives, sliced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup cucumbers, diced
For the Sundried Tomato Dressing:
1/3 cup sundried tomatoes in oil, finely chopped
3 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp fresh lemon juice
1 tsp honey
1 tsp Dijon mustard
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 garlic clove, minced
Directions:
Cook the Orzo: Prepare orzo according to package instructions. Drain, rinse with cold water, and set aside.
Make the Dressing: In a small bowl, whisk together sundried tomatoes, olive oil, red wine vinegar, lemon juice, honey, Dijon mustard, oregano, salt, black
pepper, and minced garlic until well combined.
Assemble the Salad: In a large mixing bowl, combine cooked orzo, feta cheese, cherry tomatoes, Kalamata olives, red onion, parsley, and cucumbers.
Dress the Salad: Pour the sundried tomato dressing over the salad and toss gently to coat all evenly.
Chill & Serve: Refrigerate for 20-30 minutes before serving to allow flavors to meld. Serve cold and enjoy this fresh Mediterranean-inspired dish!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 360 per serving Servings: 4 servings
