Description
This fresh and zesty Greek Orzo Salad is loaded with feta, lemon, and crisp vegetables. A crowd-pleasing summer side dish or light main you’ll make on repeat.
Yield: 16servings | Serving Size: 3/4 cup
Ingredients
3tbspred wine vinegar
2tbspfresh lemon juice
1/3cupolive oil
1/2tspgarlic powder
1tspdried oregano
1/2tspkosher salt
16ozorzo pasta, wheat or gluten-free
1/2cuphalved pitted kalamata olives, plus 2 tablespoons brine
1/3cupred onion, diced small
3cupsfrom 1 large English cucumber, diced small
1pintgrape tomatoes, halved
1orange bell pepper, diced
1/2cupfeta cheese, cubed
fresh oregano, optional garnish
Instructions
- Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package directions for al dente, adding an extra minute.
Drain and rinse under cold water, drain.
- Meanwhile, In a large bowl, combine the dressing ingredients. Add the olives, red onion and brine from the olives and mix to combine.
- Stir in the pasta with the cucumber, tomatoes and bell pepper and toss well. Taste for salt and adjust as needed.
- Add the cheese just before ready to serve.
Last Step:
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Nutrition
Serving: 3/4 cup, Calories: 173kcal, Carbohydrates: 24g, Protein: 5g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 4mg, Sodium: 112mg, Fiber: 1.5g, Sugar: 2g
