Description
A fresh Greek-style orzo pasta salad with cucumber, tomatoes, herbs, feta, and a bright lemon vinaigrette.
Ingredients
Scale
- 8 ounces orzo pasta
- 1 English cucumber, diced
- 2 cups cherry tomatoes, halved
- 1/2 small red onion, chopped
- 1/2 cup crumbled feta cheese
- 1/2 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/3 cup red wine vinegar
- 1 lemon, juiced
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2/3 cup extra-virgin olive oil
Instructions
- Cook orzo according to package directions, drain, and let cool.
- Place cooled orzo, cucumber, tomatoes, red onion, basil, and parsley in a large bowl.
- Whisk vinegar, lemon juice, honey, salt, and pepper in a small bowl.
- Slowly whisk in olive oil until blended.
- Pour dressing over orzo mixture and stir gently.
- Fold in feta cheese.
- Refrigerate until ready to serve.
Notes
- If preparing a day ahead, add feta just before serving.
- Stir and adjust seasoning after chilling if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg