Description
1 cup orzo pasta
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup toasted almonds or walnuts, chopped
1/2 cup cucumber, diced
1/4 cup cherry tomatoes, halved
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and black pepper to taste
Directions:
Cook the orzo pasta according to the package instructions. Drain and rinse with cold water to stop the cooking process.
In a large mixing bowl, combine the cooked orzo, dried cranberries, feta cheese, red onion, parsley, almonds (or walnuts), cucumber, and cherry tomatoes.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper.
Pour the dressing over the salad and toss until everything is well coated.
Let the salad sit for 10-15 minutes to allow the flavors to meld before serving.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes | Kcal: 280 per serving | Servings: 4
