Greek Orzo with Tomatoes, Olives, Basil, and Feta
Ingredients
8 oz (225 g) orzo pasta
2 tbsp extra virgin olive oil
2 cups cherry tomatoes, halved
½ cup Kalamata olives, sliced
½ small red onion, finely diced
2 garlic cloves, minced
½ cup crumbled feta cheese
¼ cup fresh basil, chopped
2 tbsp fresh parsley, chopped
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
2 tbsp toasted pine nuts (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the orzo according to the package directions until al dente. Drain and toss with 1 tablespoon olive oil.
In a large bowl, combine the cooked orzo, cherry tomatoes, olives, red onion, and garlic.
Add the remaining olive oil, lemon juice, lemon zest, oregano, salt, and black pepper. Toss until everything is well coated.
Gently fold in the feta cheese, fresh basil, and parsley.
Sprinkle with toasted pine nuts if using.
Let the salad rest for 10–15 minutes before serving to allow the flavors to blend.
Serve chilled or at room temperature.
Prep Time
Prep: 15 minutes
Cook: 10 minutes
Rest: 10 minutes
Total: 35 minutes
Servings
6 servings
Approximate Nutrition (Per Serving)
Calories: 310
Protein: 9 g
Carbohydrates: 36 g
Fat: 15 g
Fiber: 3 g
