Description
A refreshing orzo pasta salad with sun-dried tomatoes, feta, and olives.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 4 ounces feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- Cook orzo according to package directions. Drain and rinse with cold water.
- In a large bowl, combine cooked orzo, cherry tomatoes, olives, sun-dried tomatoes, red onion, parsley, and mint.
- Add crumbled feta cheese to the bowl.
- In a small bowl, whisk together olive oil and lemon juice.
- Pour dressing over the pasta mixture and toss to combine.
- Season with salt and pepper to taste.
- Chill for at least 30 minutes before serving.
Notes
- You can add other vegetables like cucumber or bell peppers.
- Grilled chicken or shrimp can be added for a protein boost.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
Keywords: orzo salad, pasta salad, Mediterranean salad, feta, sun-dried tomatoes, olives