Ingredients
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- 2 cups orzo pasta
- 2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, diced
- 1 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh basil, chopped
- 1/4 cup pesto
- Salt and pepper, to taste
- Olive oil, for drizzling
Instructions
- Cook the orzo pasta in a large pot of salted boiling water according to package instructions (about 8-10 minutes). Drain and rinse under cold water.
- Prepare the vegetables by dicing the cucumber and red onion, halving the cherry tomatoes, and pitting and slicing the Kalamata olives. Combine in a large mixing bowl.
- Add the cooled orzo to the vegetable mixture and gently toss together.
- Pour in the pesto and mix until everything is evenly coated. Season with salt and pepper, and drizzle with olive oil before serving.
- Serve chilled or at room temperature for a refreshing dish.
Notes
Use fresh herbs for enhanced flavor. Quinoa can replace orzo for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Gluten Free, Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg