Description
Enjoy this simple and flavorful Orzo pasta salad, perfect for brunch, lunch, or a cozy fall meal. It combines fresh ingredients for a comforting and visually appealing dish.
Ingredients
Scale
- 1 pound Orzo pasta
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 cup Kalamata olives, halved
- 1/2 cup Feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Cook Orzo pasta according to package directions. Drain and rinse with cold water.
- In a large bowl, whisk together olive oil and red wine vinegar.
- Add cooked Orzo, cucumber, red bell pepper, Kalamata olives, Feta cheese, and parsley to the bowl.
- Season with salt and pepper to taste.
- Toss gently to combine all ingredients.
- Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
- You can add grilled chicken or shrimp for extra protein.
- Feel free to substitute vegetables based on your preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg