Ingredients
Scale
- 1 cup dry orzo pasta
- 1 1/2 cups cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/3 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill (optional), chopped
- 2 cups fresh spinach, roughly chopped (optional)
- For the Lemon Vinaigrette:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil. Add orzo and cook until al dente, about 8–10 minutes. Drain and rinse under cold water, then set aside.
- Chop the cherry tomatoes, cucumber, red bell pepper, red onion, and optional spinach. Crumble feta and chop herbs.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper.
- In a large bowl, combine the cooked orzo, vegetables, feta, and herbs. Pour dressing over and toss well.
- Chill in the refrigerator for at least 30 minutes. Toss again before serving and adjust seasoning if needed.
Notes
- Add grilled chicken or chickpeas for extra protein.
- Best served chilled after flavors meld together.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course, Salad, Side Dish
- Method: Boiled
- Cuisine: American, Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 15 mg