Orzo Pasta Salad
Ingredients
- 1 ½ cups dry orzo pasta about 11 oz
- 8 oz cherry tomatoes sliced in half
- 4 oz chopped yellow bell pepper
- 2 Persian cucumbers cut into cubes
- ½ cup pitted Kalamata olives diced
- 1 cup crumbled feta cheese
- ½ cup red onion finely minced
- 3 Tbs. fresh chopped parsley
For the dressing:
- 1/3 cup lemon juice
- 1 clove garlic finely minced
- ½ cup extra Virgin olive oil
- 2 tsp. dried oregano
- 1 ¼ tsp. kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- Boil orzo pasta in salted water according to package instructions. It usually takes 8-10 minutes for it to cook al dente (meaning it has some chew to it).
- Drain pasta in a strainer and rinse with cold water until cooled down. Shake off any excess water and transfer orzo to a large bowl.
- Add tomatoes, bell pepper, cucumbers, olives, feta, onion, and parsley to the pasta.
- In a separate small bowl, prepare the dressing by whisking all of the ingredients together until creamy.
- Pour dressing over the pasta salad and mix until combined and evenly coated with dressing.
- Serve immediately or chill in the fridge for 1 hour to let the salad soak in all the flavors. Enjoy!
Video
Nutrition
Calories: 410kcal | Carbohydrates: 36g | Protein: 10g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 22mg | Sodium: 868mg | Potassium: 322mg | Fiber: 3g | Sugar: 3g | Vitamin A: 590IU | Vitamin C: 53mg | Calcium: 181mg | Iron: 2mg