Orzo Salad
Who doesn’t love a good salad with pasta and veggies? This Orzo Salad is simple and quick to make in 20 minutes or so and can be made ahead to enjoy all week or to take to a get-together.
Servings 8
Calories 185kcal
Ingredients
- 8 oz dried orzo pasta cooked and cooled
- 1/2 English cucumber quartered
- 1 cup grape tomatoes halved
- 1/2 cup sliced kalamata olives
- 1/2 cup crumbled feta
- 1/4 cup diced red onion
- 1/4 cup lemon vinaigrette dressing
Instructions
- Gently toss ingredients in large bowl to combine
- Serve garnished with parsley if desired
Notes
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Double the recipe for a large crowd
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Save time! Prep ingredients individually ahead of time, toss together the day before, buy already sliced olives and crumbled cheese
- Chop veggies and precook pasta, store separately until ready to serve
- Toss together an hour or day in advance
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Chop veggies while the pasta cooks
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Cool pasta completely before tossing with veggies and cheese
- Store leftovers in airtight container in fridge, up to 2 days
Nutrition
Calories: 185kcal | Carbohydrates: 24g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 239mg | Potassium: 152mg | Fiber: 2g | Sugar: 2g | Vitamin A: 248IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 1mg