Cool Orzo Salad with Feta, Olives, and Herbs
A chilled salad featuring orzo pasta, feta cheese, green olives, tomatoes, parsley, dill, olive oil, and lemon juice. Fresh herbs are preferred, but dried will work in a pinch.
Recipe Info
Prep Time
25 min
Difficulty
Easy
Servings
2
Nutrition
calories329kcal
carbohydrates28g
fat20g
fiber2g
protein11g
sodium614mg
sugar4g
Ingredients
1 cup uncooked orzo
0.25 cup pitted green olives
1 cup diced feta cheese
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh dill
1 ripe tomato, chopped
0.25 cup virgin olive oil
0.125 cup lemon juice
Directions
1
Bring a large pot of salted water to a boil. Cook orzo until al dente, about 8 to 10 minutes. Drain and rinse with cold water.
2
Once orzo has cooled, transfer it to a medium bowl and mix in olives, feta cheese, parsley, dill, and tomato.
3
In a small bowl, whisk together oil and lemon juice. Pour this dressing over the orzo mixture; stir well.
4
Season with salt and pepper to taste, then chill the salad before serving.
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