Description

This fresh and zesty Greek Orzo Salad is loaded with feta, lemon, and crisp vegetables. A crowd-pleasing summer side dish or light main you’ll make on repeat.

Yield: 16servings | Serving Size: 3/4 cup

Ingredients

3tbspred wine vinegar

2tbspfresh lemon juice

1/3cupolive oil

1/2tspgarlic powder

1tspdried oregano

1/2tspkosher salt

16ozorzo pasta, wheat or gluten-free

1/2cuphalved pitted kalamata olives, plus 2 tablespoons brine

1/3cupred onion, diced small

3cupsfrom 1 large English cucumber, diced small

1pintgrape tomatoes, halved

1orange bell pepper, diced

1/2cupfeta cheese, cubed

fresh oregano, optional garnish

Instructions

• Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package directions for al dente, adding an extra minute.

Drain and rinse under cold water, drain.

• Meanwhile, In a large bowl, combine the dressing ingredients. Add the olives, red onion and brine from the olives and mix to combine.

• Stir in the pasta with the cucumber, tomatoes and bell pepper and toss well. Taste for salt and adjust as needed.

• Add the cheese just before ready to serve.

Last Step:

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Nutrition

Serving: 3/4 cup, Calories: 173kcal, Carbohydrates: 24g, Protein: 5g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 4mg, Sodium: 112mg, Fiber: 1.5g, Sugar: 2g