Greek Orzo Salad
Does one of your shiftmates have a thriving garden? If so, this is the perfect recipe to use up fresh tomatoes and cucumbers. A make-ahead side dish that pairs with any grilled protein.
Ingredients
- 3 cups dry orzo pasta
- 8 Persian cucumbers, diced
- 6 tomatoes, diced
- 1 medium red onion, thinly sliced
- 8 oz feta cheese (2, 4 oz containers)
- Dressing: ½ cup red wine vinegar, ½ cup olive oil, 4 cloves garlic minced, 1 tsp dijon mustard, 2 Tbsp fresh lemon juice, 1 tsp salt, 1 tsp oregano
Directions
- Whisk all dressing ingredients together thoroughly.
- Boil water, add orzo, reduce heat to a simmer for 7–8 minutes until desired tenderness, then drain and cool to room temperature.
- Dice tomatoes and cucumber into medium chunks, thinly slice red onion. Combine with feta in a large bowl, toss with dressing and cooled pasta.
Nutrition Facts Per serving
Per 1½ cup serving: 450 calories, 5g protein, 65g carbohydrates, 20g fat, 4g fiber
Serving Suggestions
Pairs well with grilled chicken, Chipotle Chicken, or Cilantro Lime Chicken for a complete meal.