Description
A fresh and vibrant Greek orzo salad with tender pasta, crisp vegetables, and a zesty lemon dressing, perfect as a light meal or side dish.
Ingredients
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 red onion, thinly sliced
- 1/3 cup kalamata olives
- 1/2 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook orzo according to package instructions until al dente.
- Drain and let the orzo cool completely.
- In a large bowl, combine orzo, cherry tomatoes, cucumber, red onion, and olives.
- Add crumbled feta cheese and mix gently.
- In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and black pepper.
- Pour dressing over the salad and toss until well combined.
- Let the salad sit for 15–20 minutes before serving.
Notes
- Use fresh lemon juice for the best flavor.
- Add grilled chicken or shrimp for extra protein.
- Include roasted red peppers or artichokes for variation.
- Add fresh herbs like parsley or basil for extra freshness.
- Refresh leftovers with extra olive oil or lemon juice.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 3g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg
