Orzo Salad

🛒 Ingredients

• Orzo pasta 180 g · 222 kcal
• Cucumber 60 g · 9 kcal
• Cherry tomatoes 70 g · 13 kcal
• Red onion 20 g · 8 kcal
• Yellow bell pepper 60 g · 16 kcal
• Feta cheese 30 g · 78 kcal
• Kalamata olives, pitted 20 g · 30 kcal
• Olive oil 15 g · 135 kcal
• Lemon juice 15 g · 4 kcal
• Fresh parsley 5 g · 2 kcal
• Fresh mint 2 g · 1 kcal
• Dried oregano 1 g · 3 kcal

👨‍🍳 Instructions

1. Cook the orzo pasta according to package directions until al dente; drain and rinse with cold water to stop cooking and prevent sticking, then set aside.
2. Dice the cucumber, cherry tomatoes, red onion, and bell pepper into small, bite-sized pieces.
3. In a large bowl, combine the cooked orzo, diced vegetables, crumbled feta cheese, and pitted Kalamata olives.
4. For the dressing, whisk together the olive oil, lemon juice, finely chopped fresh parsley, fresh mint, and dried oregano in a small bowl; season with salt and pepper to taste.
5. Pour the dressing over the orzo salad mixture and toss gently to combine all ingredients evenly.
6. Chill the salad for at least 30 minutes before serving to allow the flavors to meld. Serve cold.