A refreshing Mediterranean-inspired salad loaded with tender orzo pasta, fresh veggies, tangy feta cheese, and a zesty olive oil dressing. Perfect for any occasion! Ingredients: 1 cup orzo pasta 2 cups water 1 cup cherry tomatoes, halved 1 cucumber, diced 1/2 red onion, finely chopped 1/2 cup Kalamata olives, pitted and sliced 1/2 cup feta cheese, crumbled 1/4 cup fresh parsley, chopped For the Dressing: 1/4 cup olive oil 2 tbsp red wine vinegar 1 tsp dried oregano Salt and black pepper, to taste Directions: 1️⃣ Cook the Orzo: Bring water to a boil in a medium saucepan. Add the orzo pasta and cook according to package instructions, about 8-10 minutes, until al dente. Drain the orzo and rinse under cold water to stop the cooking process. Set aside to cool. 2️⃣ Prepare the Salad Base: In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and fresh parsley. 3️⃣ Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper until well combined. 4️⃣ Assemble the Salad: Add the cooked and cooled orzo to the bowl with the vegetables. Pour the dressing over the salad and toss gently to combine all ingredients evenly. 5️⃣ Serve: Let the salad sit for at least 15 minutes to allow the flavors to meld. Serve chilled or at room temperature, and enjoy this light and flavorful dish! Prep Time: 10 min | Cook Time: 10 min | Total Time: 20 min Servings: 4 | Calories per Serving: ~320 kcal.
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