Description
A vibrant, protein-packed Mediterranean staple updated with Texan flair. This chilled, zesty salad combines cooked orzo pasta with a riot of fresh vegetables, briny feta, and a bright lemon-garlic dressing, perfect for summer gatherings or quick meal prep.
Ingredients
1 ½ cups uncooked orzo pasta
1 English cucumber, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
¼ red onion, finely diced
1 ½ cups cherry tomatoes, halved
½ cup Kalamata olives
1 cup crumbled feta cheese
¼ cup olive oil
¼ cup fresh lemon juice
2 cloves garlic, minced
2 tbsp honey
¼ cup chopped fresh dill
¼ cup chopped fresh parsley
Salt and pepper to taste
Zest of 1 lemon
Instructions
Cook orzo according to package instructions and let it cool
Slice cucumber, chop peppers, dice onion, halve cherry tomatoes
In a bowl, combine orzo, cucumber, peppers, onion, tomatoes, olives, and feta
Whisk dressing ingredients in a separate jar: olive oil, lemon juice, garlic, honey
Pour dressing over salad, stir to coat
Mix in dill, parsley, and a pinch of salt and pepper
Refrigerate for at least 30 minutes before serving
Notes
Use any colorful veggies in season (like carrots or zucchini)
Chill for up to 4 hours for maximum flavor melding
Can add grilled shrimp or chickpeas for extra protein
Store leftovers in an airtight container in the fridge for 3–4 days
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Chilling
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 12g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 25mg