Orzo and Tomato Salad with Feta Cheese
"An orzo salad featuring refreshing elements like green olives, feta cheese, parsley, dill, tomatoes, olive oil, and lemon juice. If fresh herbs aren't available, substitute with 1 teaspoon of dried herbs. As a personal chef, I can attest that my clients thoroughly enjoy this dish."
Ingredients
- 1 cup uncooked orzo pasta
- ¼ cup pitted green olives
- 1 cup diced feta cheese
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh dill
- 1 ripe tomato, chopped
- ¼ cup virgin olive oil
- ⅛ cup lemon juice
- salt and pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook orzo until al dente, 8 to 10 minutes. Drain and rinse with cold water.
- When orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, dill, and tomato.
- Whisk together oil and lemon juice in a small bowl. Pour over orzo mixture; mix well. Season with salt and pepper; chill before serving.
Nutrition
Calories: 329kcalCarbohydrates: 28gProtein: 11gFat: 20gSaturated Fat: 8gCholesterol: 37mgSodium: 614mgPotassium: 156mgFiber: 2gSugar: 4gVitamin C: 9mgCalcium: 226mgIron: 2mg
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