Ingredients
- 1 1/2 cups orzo pasta
- 1/2 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup black olives, sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Cook the orzo according to package directions. Drain and rinse with cold water to cool.
- In a large bowl, combine the orzo with cucumber, red bell pepper, cherry tomatoes, red onion, olives, and feta cheese.
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- This salad can be prepared in advance and stored in the refrigerator for up to 3 days.
- You can adjust the amount of vegetables and feta cheese to your preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
