Mediterranean Orzo Pasta Salad

• servings: 6 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

1 ½ cups dry orzo pasta

2 cups cherry tomatoes (halved)

3 Persian cucumbers (diced (mini cucumbers)

½ red onion (finely chopped)

½ cup kalamata olives (pitted and sliced)

6 oz feta cheese (crumbled)

¼ cup fresh parsley (chopped)

¼ cup extra virgin olive oil

2 tablespoons red wine vinegar

1 lemon (juiced)

1 garlic clove (minced)

Salt and pepper (to taste)

Directions

Cook the orzo pasta following the package directions until it’s al dente. Drain it well and rinse with cold water to cool.

In a large bowl, mix the cooked orzo with cherry tomatoes, diced Persian cucumbers, red onion, kalamata olives, and crumbled feta cheese.

Add the chopped parsley to the bowl.

In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, salt, and pepper to make the dressing.

Pour the dressing over the salad and gently toss everything together until well combined.

Taste and adjust the seasoning, adding more salt, pepper, or lemon juice if you like. Refrigerate the salad for at least 30 minutes before serving to let the flavors blend.

Nutrition

• Calories: 290 kcal