Description
A refreshing Mediterranean-inspired dish featuring orzo pasta, fresh vegetables, and tangy feta cheese, perfect for a light meal or side dish.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/2 cup feta cheese, crumbled
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Cook the orzo in boiling vegetable broth according to package instructions (8-10 minutes) until al dente.
- While the orzo cooks, chop the cherry tomatoes, cucumber, red onion, and Kalamata olives.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
- In a large mixing bowl, combine the chopped vegetables and cooled orzo. Drizzle the dressing over and toss gently.
- Fold in the crumbled feta cheese and let the salad chill for 30 minutes before serving.
Notes
- For added flavor, consider marinating the olives in herbs before adding them to the salad.
- This dish can be served warm or cold, making it versatile for any occasion.
- Feel free to add other vegetables like bell peppers or spinach for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg