Description
1 cup orzo pasta
1 cucumber, diced
½ cup crumbled feta cheese
¼ cup Kalamata olives, pitted and sliced
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
¼ cup fresh parsley, chopped
For the Lemon Vinaigrette:
3 tbsp olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey
Salt and black pepper to taste
Directions:
Cook the orzo pasta according to package directions. Drain and rinse with cold water to cool.
In a large bowl, combine the cooked orzo, cucumber, feta cheese, olives, cherry tomatoes, red onion, and parsley.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until smooth.
Pour the lemon vinaigrette over the salad and toss to combine.
Chill for 15-20 minutes before serving to let the flavors meld together.
Serve chilled or at room temperature and enjoy your refreshing Mediterranean salad!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 280 per serving Servings: 4 servings
