Description
A delightful orzo pasta salad that balances flavors with crunchy vegetables and creamy feta, perfect for picnics and light lunches.
Ingredients
Scale
- 1 cup orzo pasta
- 1/2 cup feta cheese, crumbled
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup cucumber, diced
- 1/4 cup fresh herbs (such as parsley and basil), chopped
- 1/4 cup olive oil
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Cook orzo pasta according to package instructions, then drain and let cool.
- In a large mixing bowl, combine the cooled orzo, feta cheese, sun-dried tomatoes, cucumber, and fresh herbs.
- In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Chill for 30 minutes to let the flavors meld.
- Serve topped with extra feta if desired.
Notes
Avoid overcooking the orzo and allow it to cool before mixing to maintain the crispness of the vegetables.
- Prep Time: 15
- Cook Time: 10
- Category: Side Dish
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg