Orzo with Feta, Cucumber and Tomato

This recipe features tender orzo pasta combined with cucumbers, feta cheese, tomatoes, and Greek olives to make a great light lunch for summer days.

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 273 Calories

Ingredients

• 1 cup water
• 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 1 cup chicken broth
• 1 teaspoon ground cumin
• 1 tablespoon white wine vinegar
• 2 cucumbers, peeled and chopped
• 2 roma (plum) tomatoes, seeded and chopped
• 2 cups crumbled feta cheese
• 1 red bell pepper, seeded and chopped - divided
• 1 red onion, very thinly sliced and cut into 1-inch pieces
• 1 cup pitted Kalamata olives, coarsely chopped
• 1.25 cups orzo pasta

Recipe Instructions

Step 1

Bring orzo, chicken broth, water, and 1/2 bell pepper to a boil in a saucepan. Reduce heat to low; simmer until orzo tender and liquid has been absorbed, about 10 minutes. Drain and rinse; cool.

Step 2

Transfer orzo mixture to a large bowl. Add remaining 1/2 bell pepper and 2 tablespoons olive oil; toss to coat. Stir in cucumbers, feta cheese, Roma tomatoes, red onion, Kalamata olives, lemon juice, white wine vinegar, and cumin; toss well. Drizzle remaining 2 tablespoons olive oil over top.

Step 3

Refrigerate salad for 1 hour. Toss before serving once or twice; season to with salt and black pepper.