Ingredients
Scale
- 8 ounces orzo pasta
- 1 English cucumber, diced
- 1/2 cup crumbled feta cheese
- 2 cups cherry tomatoes, halved
- 1/2 small red onion, chopped
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley (optional), chopped
- 1/3 cup red apple vinegar
- Juice of 1 lemon
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2/3 cup extra virgin olive oil
Instructions
- Cook the orzo according to package instructions until al dente. Drain and let cool.
- In a large mixing bowl, combine the cooled orzo with diced cucumber, feta cheese, cherry tomatoes, red onion, basil, and optional parsley.
- In a separate bowl, whisk together the dressing ingredients until well combined.
- Pour the dressing over the salad and stir gently to coat all ingredients evenly.
- Chill in the refrigerator for at least 30 minutes before serving to let flavors meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg