Greek Orzo Salad

Ingredients

• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper (red or yellow), diced
• 1/2 red onion, finely chopped
• 1 cup Kalamata olives, pitted and halved
• 1 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Begin by cooking the orzo pasta. In a large pot, bring salted water to a boil. Add the orzo and cook according to package instructions, typically about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
2. Once cooked, drain the orzo and rinse it under cold water to stop the cooking process.
3. In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced bell pepper, finely chopped red onion, and Kalamata olives. Toss gently to mix the vegetables uniformly.
4. Next, add the cooled orzo to the vegetable mixture. Gently fold the orzo into the salad to ensure even distribution.
5. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well blended.
6. Pour the dressing over the orzo salad and toss gently to coat all ingredients evenly.
7. Lastly, sprinkle the crumbled feta cheese, chopped parsley, and basil on top of the salad and give it a final light toss.

Nutrition