Mediterranean Orzo Salad With Lemon Vinaigrette
This Mediterranean Orzo Salad is a celebration of freshness, combining the crispness of summer salad vegetables, and the brightness of a zesty lemon vinaigrette.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lovefoodnotcooking.com.
Cooking tools:
- Pot
- Stove
- Colander
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
Ingredients
- 1 ½ cups dry orzo pasta
- 2 cups cherry tomatoes (halved)
- 3 Persian cucumbers (diced (mini cucumbers))
- ½ red onion (finely chopped)
- ½ cup kalamata olives (pitted and sliced)
- 6 oz feta cheese (crumbled)
- ¼ cup fresh parsley (chopped)
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 lemon (juiced)
- 1 garlic clove (minced)
- Salt
- pepper
- optional: liquid honey (to taste)
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