Orzo and Tomato Salad with Feta Cheese recipe

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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

Nutrition Info

329.4 calories
carbohydrate: 28.1 g
cholesterol: 37.4 mg
fat: 19.6 g
fiber: 1.5 g
protein: 10.9 g
saturatedFat: 7.8 g
servingSize: -
sodium: 613.7 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook orzo for 8 to 10 minutes, or until al dente, drain, and rinse with cold water.

  2. When orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, dill, and tomato. In a small bowl, whisk together oil and lemon juice. Pour over pasta, and mix well. Season with salt and pepper to taste. Chill before serving.

Recipe Yield

6 servings

Recipe Note

A cold pasta salad with orzo, green olives, feta cheese, parsley, dill, tomato, olive oil, and lemon juice. If you don't have fresh herbs, use 1 teaspoon dried. As a personal chef, I can let you know that my clients love this dish.

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