Ingredients
- 1 cup dry orzo pasta
- 1 large English cucumber diced
- 1 cup cherry tomatoes halved
- 1/2 cup kalamata olives sliced
- 1/3 cup red onion finely chopped
- 1/2 cup feta cheese crumbled
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 clove garlic minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook orzo in a pot of boiling salted water until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled orzo, cucumber, tomatoes, olives, red onion, and feta cheese.
- Whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Pour over the salad and toss to combine.
