Orzo and Tomato Salad with Feta Cheese

A cold orzo feta tomato salad with orzo, green olives, feta cheese, parsley, dill, tomato, olive oil, and lemon juice. If you don't have fresh herbs, use 1 teaspoon dried. As a personal chef, I can let you know that my clients love this dish.

Prep Time:

15 mins

Cook Time:

10 mins

Total Time:

25 mins

Servings:

Jump to Nutrition Facts

Ingredients

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Original recipe (1X) yields 6 servings

1 cup uncooked orzo pasta
¼ cup pitted green olives
1 cup diced feta cheese
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh dill
1 ripe tomato, chopped
¼ cup virgin olive oil
⅛ cup lemon juice
salt and pepper to taste

Directions

Bring a large pot of lightly salted water to a boil. Cook orzo until al dente, 8 to 10 minutes. Drain and rinse with cold water.
When orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, dill, and tomato.
Whisk together oil and lemon juice in a small bowl. Pour over orzo mixture; mix well. Season with salt and pepper; chill before serving.

Nutrition Facts (per serving)

329	Calories
20g	Fat
28g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 329
% Daily Value *
Total Fat 20g	25%
Saturated Fat 8g	39%
Cholesterol 37mg	12%
Sodium 614mg	27%
Total Carbohydrate 28g	10%
Dietary Fiber 2g	5%
Total Sugars 4g
Protein 11g	22%
Vitamin C 9mg	10%
Calcium 226mg	17%
Iron 2mg	9%
Potassium 156mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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