Orzo and Tomato Salad with Feta Cheese

A cold pasta 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.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 329 Calories

Ingredients

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

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook orzo for 8 to 10 minutes, or until al dente; 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. In a small bowl, whisk together oil and lemon juice. Pour over pasta, and mix well. Season with salt and pepper to taste. Chill before serving.