Description
A vibrant bowl of Orzo Feta Salad bursting with flavor from fresh vegetables and creamy feta, perfect for warm-weather gatherings or a refreshing lunch.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup feta cheese, crumbled
- ¼ cup red onion, finely chopped
- ¼ cup fresh basil, chopped
- ¼ cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Cook the orzo: Boil water in a large pot with a pinch of salt, add orzo, and cook according to package instructions until al dente (8-10 minutes). Drain and rinse under cold water.
- Combine the ingredients: In a large bowl, mix the cooled orzo with cherry tomatoes, cucumber, feta, red onion, and basil.
- Make the dressing: Whisk together olive oil, lemon juice, salt, and pepper in a small bowl.
- Combine the dressing with the salad: Pour the dressing over the salad and toss gently.
- Serve: Enjoy chilled or at room temperature, letting it rest for 15-30 minutes for flavors to meld.
Notes
This salad can be prepared a day in advance; keep feta separate until serving for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg