Description
This Sundried Tomato Feta Orzo Salad is a quick, easy, and flavorful dish packed with Mediterranean flavors. It’s perfect as a side dish or a light main course, with its vibrant combination of orzo, sundried tomato pesto, feta, and fresh vegetables.
Ingredients
Units
Scale
Main Ingredients
- 1 1/2 c. dry orzo, cooked al dente according to package directions
- 1 Tbsp. olive oil
- 1/2 c. sundried tomato pesto
- pinch of salt
- 4 oz. crumbled feta
- 1 cucumber, seeded and chopped
- 1 c. tomatoes, chopped
Instructions
- Prepare the orzo: Cook the orzo al dente according to the package directions. Once cooked, drain and set aside.
- Combine with olive oil and pesto: Toss the cooked orzo with olive oil, sundried tomato pesto, and a pinch of salt. Ensure all of the pasta is evenly coated.
- Add the remaining ingredients: Fold in the crumbled feta, chopped cucumber, and tomatoes. Gently mix until all ingredients are well incorporated.
- Refrigerate and serve: Store the salad in the refrigerator until ready to serve. Enjoy it chilled or at room temperature.
Notes
- You can substitute regular feta with vegan feta for a dairy-free version.
- For added flavor, consider tossing in some fresh herbs like basil or parsley.
- This salad can be prepared a day in advance, allowing the flavors to meld together even more.
- Serve as a light lunch, a side dish, or as part of a picnic spread.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
