Yield: 2-4 servings
Lemony Greek Orzo Pasta Salad
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Ingredients
- 2 cups cooked orzo
- juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- 2 Persian cucumbers*, chopped
- 1/2 cup of grape tomatoes, quartered
- 1/4 cup of kalmata olives, chopped
- 1/4 cup of crumbled feta cheese
- 1 tablespoon of finely chopped fresh dill
- salt & pepper to taste
Instructions
- Toss the Orzo with the olive oil and lemon juice.
- Add the cucumbers, tomatoes, olives, feta and dill. Toss well to combine.
- Add salt and pepper to taste.
- Store in the fridge- serve room temperature or cold.