Orzo with Feta, Cucumber and Tomato recipe

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Ingredients

1 ¼ cups orzo pasta
1 cup chicken broth
1 cup water
1 red bell pepper, seeded and chopped - divided
2 tablespoons olive oil
2 cucumbers, peeled and chopped
2 cups crumbled feta cheese
2 roma (plum) tomatoes, seeded and chopped
1 red onion, very thinly sliced and cut into 1-inch pieces
1 cup pitted Kalamata olives, coarsely chopped
3 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 teaspoon ground cumin
2 tablespoons olive oil
salt and ground black pepper to taste

Nutrition Info

272.9 calories
carbohydrate: 24.8 g
cholesterol: 26.7 mg
fat: 15.9 g
fiber: 1.8 g
protein: 8.5 g
saturatedFat: 5.8 g
servingSize: -
sodium: 559.8 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place orzo pasta, chicken broth, water, and half the chopped red bell pepper into a saucepan. Bring to a boil, reduce heat to low, and simmer until orzo are tender and liquid has been absorbed, about 10 minutes. Drain and rinse. Allow to cool.

  2. Place orzo into a large salad bowl with remaining red bell pepper and 2 tablespoons olive oil, toss to coat. Mix in cucumbers, feta cheese, roma tomatoes, red onion, Kalamata olives, lemon juice, white wine vinegar, and cumin, toss salad well. Drizzle 2 more tablespoons olive oil over top of salad. Refrigerate 1 hour, tossing once or twice, season to taste with salt and black pepper before serving.

Recipe Yield

10 servings

Recipe Note

Beat the summer heat with this Greek special. Makes a large batch and is good for parties, picnic or keep it all to yourself. Will stay in the fridge for 4 days or so. This is real nice for summer get-togethers and parties and you can make it well in advance.

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