Ingredients
⭐ For the Salad:
- 1 ½ cups orzo pasta 🍝
- 1 cup cherry tomatoes, halved 🍅
- 1 cup cucumber, diced 🥒
- ½ cup Kalamata olives, sliced 🫒
- ½ cup red bell pepper, diced 🔴
- ¼ cup red onion, finely chopped 🧅
- ½ cup feta cheese, crumbled 🧀
- ¼ cup fresh parsley, chopped 🌿
⭐ For the Dressing:
- ¼ cup extra virgin olive oil 🫒
- 2 tbsp lemon juice 🍋
- 1 tbsp red wine vinegar 🍷 (Removed as per instructions)
- 1 tsp Dijon mustard 🟡
- 1 clove garlic, minced 🧄
- ½ tsp dried oregano 🌿
- Salt & pepper to taste 🧂
Execution
Cook the Orzo: Bring a pot of salted water to a boil and cook the orzo according to package instructions. Drain and rinse under cold water. 🍝❄️
Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper. Set aside. 🥄🍋
Chop the Veggies: While the orzo cools, dice the cucumber, tomatoes, bell pepper, onion, and slice the olives. 🥒🍅🫒
Assemble the Salad: In a large bowl, combine the cooked orzo, chopped vegetables, crumbled feta, and parsley. 🌿🧀
Toss with Dressing: Pour the dressing over the salad and toss everything together until well coated. 🥗✨
Chill & Serve: Let the salad sit for at least 15 minutes to absorb flavors. Serve cold or at room temperature. Enjoy! 😋❄️
Additional tips
- ⏳ Prep Time: 15 min | 🕒 Cook Time: 10 min | ⏲ Total Time: 25 min
- 🔥 Calories: ~320 kcal per serving | 🍽 Servings: 4-6
