Ingredients
Pasta and Vegetables
- 1 cup orzo pasta
- 2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 medium red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Method
Preparation
- Cook the orzo according to package instructions. Drain and let it cool.
- In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, feta cheese, and parsley.
Dressing
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Assembly
- Pour the dressing over the salad and toss to combine.
- Serve chilled or at room temperature.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 4gSodium: 400mgFiber: 3gSugar: 2g
Notes
This salad can be served as a light lunch, side dish, or at picnics. To store, keep in an airtight container in the refrigerator for 3 to 4 days. Consider keeping the dressing separate to maintain texture.
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