Orzo Salad
This refreshing orzo salad is packed with fresh vegetables and tossed in a tangy vinaigrette.
Ingredients - Serves 6
- Salt and pepper - To taste
- Dijon mustard - 1 tablespoon
- Olive oil - 2 tablespoons
- Lemon juice - 2 tablespoons
- Fresh parsley - 1/4 cup, chopped
- Feta cheese - 1/2 cup, crumbled
- Red onion - 1/4 cup, thinly sliced
- Kalamata olives - 1/2 cup, pitted and sliced
- Red bell pepper - 1, diced
- Cherry tomatoes - 1 cup, halved
- Cucumber - 1, diced
- Orzo pasta - 1 cup
Let's Get Started
- Cook the orzo pasta according to package instructions. Drain and rinse with cold water.
- In a large bowl, combine the cooked orzo, cucumber, cherry tomatoes, red bell pepper, Kalamata olives, red onion, feta cheese, and fresh parsley.
- In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper to make the vinaigrette.
- Pour the vinaigrette over the orzo salad and toss to coat evenly.
- Refrigerate for at least 1 hour to allow the flavors to meld together.
- Serve chilled and enjoy!
Dietary Info
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 250
- Fat: 8g
- Carbs: 40g
- Protein: 6g
- Sodium: 300mg
- Sugar: 5g
