Description
A bright and colorful Greek Orzo Pasta Salad with fresh vegetables and tangy feta cheese, perfect for gatherings or as a healthy side.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 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, chopped (for garnish)
Instructions
- Cook the orzo pasta according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
- Whisk together the olive oil, red wine vinegar, oregano, salt, and pepper in a small bowl.
- Pour the dressing over the salad and toss until well combined.
- Garnish with fresh parsley before serving. Enjoy!
Notes
Serve chilled or at room temperature. Store in an airtight container for up to 3 days. Consider separating the dressing for longer storage.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg