Ingredients
Scale
- 300g uncooked Orzo pasta
- 150g baby plum tomatoes (halved)
- 100g feta cheese (cubed)
- 100g Kalamata olives (halved)
- 75g cucumber (sliced)
- 75g green pepper (diced)
- 3 tbsp red onion (finely diced)
- 1 small clove garlic (minced)
- Fresh parsley (finely diced)
- 1 heaped tsp dried oregano
- 1/2 lemon (juice only)
- 80ml extra virgin olive oil
- 3 tbsp red apple vinegar
- Salt and black pepper to taste
Instructions
- In a large bowl, whisk together extra virgin olive oil, red apple vinegar, minced parsley, oregano, salt, and black pepper. Add halved tomatoes, feta cubes, olives, diced onion, and garlic; stir gently to combine. Let marinate at room temperature for at least one hour.
- Cook orzo in salted boiling water according to package directions until al dente; drain and rinse under cold water.
- Add cooled orzo to the marinated mixture along with diced cucumber and green pepper. Squeeze lemon juice over the top; toss well to combine. Taste and adjust seasoning if necessary.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg