Mediterranean Orzo Salad
A cold pasta salad combining orzo, fresh vegetables, feta cheese, and olives with a lemon-olive oil dressing. Mixed and chilled, served at room temperature or cold.
Ingredients
Method
Cook the orzo according to package directions; drain and rinse with cold water until cooled completely.
Dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and chop the parsley.
Pit the kalamata olives if not already pitted, and crumble the feta cheese.
In a small bowl, whisk together lemon juice, minced garlic, oregano, salt, and black pepper.
Slowly whisk in the olive oil to emulsify.
In a large bowl, combine the cooled orzo, cucumber, cherry tomatoes, red onion, and olives.
Pour the dressing over the salad and toss well to coat.
Gently fold in the crumbled feta cheese.
Top with fresh parsley and serve at room temperature or chilled.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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