Ingredients
Scale
- 1 cup orzo pasta
- 2 cups water
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 cup Kalamata olives, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Bring 2 cups of water to a boil in a large pot.
- Add 1 cup of orzo pasta and cook according to package directions (8-10 minutes) until al dente.
- Drain the cooked orzo in a colander and rinse with cold water.
- While the orzo is cooking, dice the cucumber and red bell pepper into small pieces, halve the Kalamata olives, and finely chop the red onion.
- In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper for the dressing.
- Combine the drained orzo and chopped vegetables in a large mixing bowl.
- Pour the dressing over the orzo and vegetables, add feta cheese, parsley, and mint, then gently toss everything together.
- Chill the salad for at least 30 minutes before serving to enhance flavors.
Notes
- Add grilled chicken or shrimp for extra protein.
- Substitute sun-dried tomatoes for a richer flavor.
- Use different herbs such as dill or basil.
- For a vegan version, omit the feta cheese or use a vegan alternative.
- Add a sprinkle of toasted pine nuts for a nutty crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 230 Kcal
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg