Name: Mediterranean Orzo Pasta Salad Bright Zesty & Perfect for Summer in 30 minutes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: • 1 1/2 cups Cherry tomatoes; • 1 Cucumber, large; • 1 Garlic clove; • 1/2 cup Parsley, fresh; • 1/2 cup Kalamata olives; • 3 tbsp Lemon juice, fresh; • 1 1/2 cups Orzo pasta; • 1 Salt and pepper; • 1/4 cup Olive oil, extra virgin; • 3/4 cup Feta cheese

Ingredients

Produce

• 1 1/2 cups Cherry tomatoes
• 1 Cucumber, large
• 1 Garlic clove
• 1/2 cup Parsley, fresh

Condiments

• 1/2 cup Kalamata olives
• 3 tbsp Lemon juice, fresh

Pasta & Grains

• 1 1/2 cups Orzo pasta

Baking & Spices

• 1 Salt and pepper

Oils & Vinegars

• 1/4 cup Olive oil, extra virgin

Dairy

• 3/4 cup Feta cheese

Instructions

Boil a large salted pot of water and cook the orzo al dente according to package directions. Drain and rinse with cold water.
Meanwhile, prep your other ingredients.
Once the orzo has cooled, add all ingredients to a large bowl. I suggest starting with 1 tablespoon red wine vinegar, tossing the salad, then adding more if needed. Season with salt & pepper as needed (I am generous with both). Garnish with fresh parsley if using.

Notes

Serves 2-4 depending on how much people eat.
Feel free to eyeball the ingredients such as the olives and onion.
You can replace the red wine vinegar with fresh lemon juice if you prefer.
Crumbled feta works but I’ve also used those little feta cubes packed in olive oil & fresh herbs.

Prep Time: 10 minutes
Cook Time: 10 minutes