Description
1 cup orzo pasta
1 ½ cups cherry tomatoes, halved
½ cup cucumber, diced
⅓ cup Kalamata olives, sliced
¼ cup red onion, finely diced
½ cup feta cheese, crumbled
¼ cup fresh parsley, chopped
2 tbsp fresh basil, chopped
For the Dressing:
3 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp fresh lemon juice
1 tsp Dijon mustard
½ tsp dried oregano
1 small 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 large bowl, combine the cooked orzo, cherry tomatoes, cucumber, olives, red onion, feta cheese, parsley, and basil.
In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, garlic, salt, and black pepper.
Pour the dressing over the salad and toss to combine.
Let the salad sit for at least 15 minutes before serving 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: 280 per serving Servings: 4 servings
