Ingredients
Scale
- 1 ½ cups of **orzo pasta**
- 1 cup of cherry tomatoes, halved
- 1 cup of cucumber, diced
- ½ cup of feta cheese, crumbled
- ¼ cup of red onion, finely chopped
- ½ cup of black olives, sliced
- Fresh basil leaves, chopped (for garnish)
- 2 tablespoons of olive oil
- 1 tablespoon of lemon juice
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the orzo pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.
- Dice the cucumber, halve the cherry tomatoes, chop the red onion, and slice the black olives.
- In a large bowl, combine the cooled orzo, tomatoes, cucumber, red onion, olives, and crumbled feta cheese. Add chopped basil leaves.
- Drizzle with olive oil and lemon juice. Season with salt and pepper. Toss gently to combine and evenly coat all ingredients.
Notes
- Store the salad in an airtight container in the refrigerator for up to 2 days.
- Add the dressing just before serving to maintain freshness and texture.
- Feel free to customize with grilled chicken, avocado, or other favorite ingredients for added flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook, Mix and Toss
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg