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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.
Ingredients
- 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
- 1/8 cup lemon juice
- salt and pepper to taste
Directions
Step 1
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.
Step 2
When orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, dill, and tomato.
Step 3
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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 329 | |
| % Daily Value * | |
| Total Fat20g | 25% |
| Saturated Fat8g | 39% |
| Cholesterol37mg | 12% |
| Sodium614mg | 27% |
| Total Carbohydrate28g | 10% |
| Dietary Fiber2g | 5% |
| Total Sugars4g | |
| Protein11g | |
| Vitamin C9mg | 45% |
| Calcium226mg | 17% |
| Iron2mg | 9% |
| Potassium156mg | 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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source by allrecipe
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