Tomato Feta Orzo Salad

Name: Tomato Feta Orzo Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 servings
Ingredients: 8 ounces orzo pasta (cooked according to package (try whole wheat for a healthier version); 1/2 english cucumber (diced); 2 cups cherry tomatoes (halved); 1/2 cup basil leaves (chopped); 1/2 cup parsley (chopped); 1 cup arugula; 3/4 cup feta cheese (crumbled); 1/4 cup parmesan cheese (freshly grated); 1/2 cup extra virgin olive oil; 1/4 cup balsamic vinegar; 1 teaspoon tomato paste; 1 teaspoon Dijon mustard; 1 lemon (juiced); 1 pinch salt and pepper

Tomato Feta Orzo Salad is a light but flavor packed salad mixing orzo, feta, tomatoes, cucumber, arugula and fresh herbs and topped with a Balsamic dressing

Prep15 min
Cook10 min
Total25 min
Makes8 servings
Calories298

Ingredients

8 servings

8 ounces orzo pasta (cooked according to package (try whole wheat for a healthier version)
1/2 english cucumber (diced)
2 cups cherry tomatoes (halved)
1/2 cup basil leaves (chopped)
1/2 cup parsley (chopped)
1 cup arugula
3/4 cup feta cheese (crumbled)
1/4 cup parmesan cheese (freshly grated)
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 teaspoon tomato paste
1 teaspoon Dijon mustard
1 lemon (juiced)
1 pinch salt and pepper

Method

1
Cook the orzo accoarding to the package.
2
While the pasta cooks mix the cucumber, tomato, basil, parsley, arugula, feta chese and toss together. Add the orzo once cooled and mix well.
3
In a mason jar or salad dressing container combine the olive oil, balsamic vinegar, tomato paste, mustard, squeeze of lemon juice, salt and pepper. Shake or whisk well.
4
Drizzle the dressing over the salad and gently toss. Add the Parmesan cheese and serve!

Notes

Cool the orzo completely. Spread it on a sheet pan after draining and let it cool for 10 to 15 minutes before adding it to the salad. Warm orzo wilts the arugula fast. Dress it right before serving. If you're making this ahead, store the dressing separately and toss when you're ready to eat. This keeps the arugula fresh and the orzo from soaking up all the dressing. Leftovers getting dry? Add a splash of red wine vinegar and a drizzle of olive oil before serving again and toss to freshen it up. Block feta over pre-crumbled. It's creamier and less chalky. Worth the extra 30 seconds to crumble it yourself. Raw red onion too sharp? Soak the sliced onion in cold water for 10 minutes before adding it. Takes the bite down significantly without losing the flavor.

Per serving

Carbs27 g
Protein8 g
Fat18 g
Fiber2 g

Also filed under

Mediterranean Salad

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