Description
1 cup orzo pasta
½ cup sun-dried tomatoes, chopped
½ cup crumbled feta cheese
½ cup cucumber, diced
¼ cup red onion, finely chopped
¼ cup Kalamata olives, sliced
¼ cup fresh parsley, chopped
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp dried oregano
Salt and black pepper to taste
Directions:
Cook the orzo according to package instructions, then drain and rinse under cold water to cool.
In a large bowl, combine the cooked orzo, sun-dried tomatoes, feta cheese, cucumber, red onion, olives, and parsley.
In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper.
Pour the dressing over the salad and toss to combine.
Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 280 per serving Servings: 4 servings
