Orzo and Tomato Salad with Feta Cheese

Orzo and Tomato Salad with Feta Cheese A cold pasta salad with orzo, green olives, feta cheese, parsley, dill, tomato, olive oil, and lemon juice. If you don’t have fresh herbs, use 1 teaspoon dried. As a personal chef, I can let you know that my clients love this dish.

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 10 mins

    TOTAL : 25 mins

    SERVING : 6

    YIELD : 6 servings

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook orzo for 8 to 10 minutes, or until al dente; drain, and rinse with cold water.

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  • When orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, dill, and tomato. In a small bowl, whisk together oil and lemon juice. Pour over pasta, and mix well. Season with salt and pepper to taste. Chill before serving.

Per Serving: 329 calories; protein 10.9g; carbohydrates 28.1g; fat 19.6g; cholesterol 37.4mg; sodium 613.7mg.