Description
A delightful and versatile dish made with orzo pasta, fresh vegetables, and Mediterranean flavors.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup olives, sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- In a pot, bring vegetable broth to a boil and add orzo pasta.
- Cook orzo according to package instructions until al dente.
- Drain and set aside to cool.
- In a large bowl, combine cherry tomatoes, cucumber, red onion, feta cheese, and olives.
- Add the cooled orzo to the vegetable mixture.
- Drizzle with olive oil and lemon juice, then season with salt and pepper.
- Toss everything together until well combined.
- Serve chilled or at room temperature.
Notes
- For a vegan option, omit feta cheese.
- This dish can be made ahead of time and stored in the refrigerator.
- Feel free to add other vegetables like bell peppers or spinach.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg