Greek Orzo Salad With Feta Cheese
This zingy Greek orzo salad with feta cheese is filled with fresh herbs and chopped veggies! Dressed in an easy lemon vinaigrette, it's ideal for summer cookouts and potlucks.
Servings: servings
Ingredients
- 1 pound orzo pasta
- ¼ cup salt, for the cooking water
- 2 large lemons, zested and juiced (about ½ cup)
- ½ cup extra-virgin olive oil
- ½ teaspoon dried dill
- ¼ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- 1 (4-ounce) container feta cheese, crumbled
- ½ cup roasted red peppers, chopped
- 2 cups grape tomatoes, halved
- 1 cup Kalamata olives, halved
- 1 English cucumber, peeled and diced
- 2 shallots, finely chopped
- ½ cup fresh Italian parsley, leaves only, chopped
- 1 teaspoon fresh mint, leaves only, chopped
Instructions
- Bring 5 quarts of water to a rolling boil and add ¼ cup salt. Add the orzo pasta to the water and stir. Bring the water back up to a boil. Stirring occasionally, cook for 9 minutes.
- While the orzo is cooking, zest and juice the lemons into a large mixing bowl, and whisk in the olive oil, dill, oregano, and pepper.
- When the orzo is done cooking, drain it (do not rinse), and toss it with the dressing while still hot. Set aside to cool while you chop the remaining ingredients.
- Fold in the feta cheese, red peppers, grape tomatoes, olives, cucumber, shallots, parsley, and mint.
- Refrigerate for at least two hours. Serve cold.
Nutrition
Serving: 1g | Calories: 230kcal | Carbohydrates: 27g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Cholesterol: 2mg | Sodium: 2469mg | Fiber: 3g | Sugar: 6g
