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Ingredients
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- ⅓ cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice (about ½ lemon)
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- Salt and pepper, to taste
- 1 cup orzo pasta
- 1 small English cucumber, cut in half lengthwise and then sliced
- 1 cup cherry tomatoes, sliced in halves
- ½ red onion, diced
- ½ cup pitted Kalamata olives, sliced
- ½ cup crumbled feta cheese
- 4 baby bell peppers, sliced (or one regular bell pepper)
Instructions
- Combine olive oil, vinegar, lemon juice, oregano, garlic, salt, and pepper in a bowl to make dressing.
- Cook orzo pasta according to package directions, then cool for about 10 minutes.
- In a large bowl, mix the cooled orzo, cucumber, tomatoes, onion, olives, and feta.
- Add half the dressing to the orzo mixture and toss gently.
- Cover and refrigerate for 2 to 3 hours.
- Drizzle remaining dressing over salad before serving and give a final toss.
Notes
Cool orzo before mixing to keep the salad fresh.
Adjust seasoning to personal taste.
Chilling time enhances flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 24
- Saturated Fat: 4
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 8
- Cholesterol: 10