Description
A vibrant and refreshing salad featuring cooked orzo pasta, fresh vegetables, and tangy feta cheese, perfect for potlucks and summer gatherings.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the orzo: In a large pot, boil salted water. Add the orzo and cook according to package instructions until al dente. Drain in a colander and rinse under cold water.
- Combine ingredients: In your large mixing bowl, add the cooled orzo, halved cherry tomatoes, diced cucumber, bell pepper, red onion, and feta cheese.
- Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
- Dress the salad: Pour the dressing over the salad and toss gently.
- Garnish and serve: Sprinkle fresh parsley on top before enjoying.
Notes
Make this salad a day in advance for best flavor, but add the dressing just before serving to maintain the crunch of the vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg