Description
A refreshing salad featuring orzo pasta with fresh vegetables and feta cheese, perfect for a light meal.
Ingredients
Scale
- 2 c orzo (uncooked)
- 1 red bell pepper, chopped
- 1 English cucumber, chopped
- 1/2 red onion, small diced
- 6 oz. feta cheese, crumbled
- 2–3 garlic cloves, minced
- 1/4 c fresh parsley, chopped
- 1/4 c fresh basil, chopped
- Juice and zest of 1 lemon (1.5-2 oz juice)
- 1/2 c extra virgin olive oil
- 1 T honey
- 1/2 tsp sea salt
- 1/2 tsp cracked pepper
Instructions
- Cook orzo according to package instructions, ensuring it’s al dente.
- Chop and prep all veggies for even mixing.
- Drain orzo, then rinse under cold water to cool.
- Ensure all excess water is removed from the orzo.
- Add orzo and other ingredients, except feta, into a large bowl.
- Toss the salad well to mix the vibrant colors.
- Adjust seasoning with olive oil, salt, and pepper to taste.
- Fold the feta cheese gently into the salad.
- Chill for at least 30 minutes before serving.
- Toss prior to serving and add extra olive oil if desired.
Notes
Be careful not to overcook the orzo to maintain a good texture. Always taste and adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No cooking required after orzo
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg