Description
1 cup orzo pasta
1 ½ cups cherry tomatoes, halved
1 cucumber, diced
½ cup Kalamata olives, sliced
¼ cup red onion, finely chopped
½ cup feta cheese, crumbled
¼ cup fresh parsley, chopped
2 tbsp fresh basil, chopped
For the Dressing:
¼ cup extra virgin olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
1 clove garlic, minced
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
Directions:
Cook orzo pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, olives, red onion, feta cheese, parsley, and basil.
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper until well combined.
Pour the dressing over the salad and toss to coat evenly.
Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Serve chilled and enjoy!
Prep Time: 15 minutes Cooking Time: 10 minutes Total Time: 25 minutes Kcal: 280 per serving Servings: 4 servings
