Description
1 cup orzo pasta
1 cup cherry tomatoes, halved
½ cup cucumber, diced
½ cup Kalamata olives, sliced
½ small red onion, finely chopped
½ cup crumbled feta cheese
¼ cup fresh parsley, chopped
¼ cup fresh dill, chopped
For the Dressing:
¼ cup extra virgin olive oil
2 tbsp red wine vinegar
1 tbsp lemon juice
1 garlic clove, minced
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
Directions:
Cook the Orzo: Bring a pot of salted water to a boil. Cook orzo according to package instructions until al dente. Drain, rinse with cold water, and set aside.
Prepare the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and black pepper.
Assemble the Salad: In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, olives, red onion, feta cheese, parsley, and dill. Pour the dressing
over the salad and toss to combine.
Serve & Enjoy: Let the salad sit for 10-15 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 320 per serving Servings: 4 servings
