Description
A vibrant, zesty Mediterranean-inspired salad with tender orzo pasta, crisp vegetables, tangy feta, and a bright lemon vinaigrette. Perfect for quick meals, picnics, or side dishes.
Ingredients
2 cups cooked orzo pasta
1 cup diced cucumber
1 cup halved cherry tomatoes
1/2 cup diced red onion
1/4 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
Cook orzo pasta according to package instructions, drain, and let cool.
Mix cucumber, cherry tomatoes, red onion, parsley, and dill in a large bowl.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
Pour dressing over the pasta and vegetable mixture.
Stir in crumbled feta cheese.
Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
Add grilled chicken, chickpeas, or chickpea curry for a protein-packed version
Omit feta for a vegan option
Store leftovers in an airtight container in the refrigerator for up to 3 days
Nutrition
- Serving Size: 1 portion
- Calories: 230
- Sugar: 5g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg