Orzo Salad with Cucumber, Feta and Olives

A fresh orzo salad with crisp cucumber, cherry tomatoes, savory feta and olives in a lemon-oregano dressing. It tastes great cold and keeps well in a jar.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 150 g Orzo
• 1 pc Snack cucumber
• 150 g Cherry tomatoes
• 100 g Feta
• 50 g Black olives, pitted
• 0.5 pc Red onion
• 1 pc Lemon (juice)
• 2 tbsp Olive oil
• 1 tsp Dried oregano
• Salt
• Black pepper

Method

1. Bring water to a boil with a pinch of salt and cook the orzo until al dente, following the package instructions.
2. Drain the pasta, briefly rinse with cold water and let it drain well.
3. Dice the cucumber into small cubes, halve the cherry tomatoes and slice the olives.
4. Finely dice the red onion and cut the feta into cubes.
5. Whisk the lemon juice with olive oil, oregano, salt and pepper to make a dressing.
6. Toss the orzo, vegetables, olives and feta in a bowl, pour the dressing over and let it sit so the flavors meld.