Description
A vibrant, refreshing salad bursting with zesty flavors and colorful veggies, perfect for warm days and make-ahead meals.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- Juice of 1 lemon
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a pot, bring the water or vegetable broth to a boil. Add the orzo pasta and cook according to the package instructions (8-10 minutes). Drain and let cool.
- In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, and parsley. Stir gently.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
- Pour the dressing over the salad mixture. Toss gently until well combined.
- Sprinkle crumbled feta cheese on top. Serve chilled or at room temperature.
Notes
For a protein boost, add grilled chicken, shrimp, or chickpeas. For a gluten-free option, substitute with gluten-free pasta. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg