Ingredients
Scale
- 8 ounces orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup Kalamata olives, sliced
- 1 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the orzo in salted boiling water until al dente. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, and Kalamata olives.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper until well blended.
- Add the cooled orzo to the vegetable mixture and pour the dressing over it. Toss to coat evenly.
- Gently fold in crumbled feta cheese and chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg