Easy Mediterranean Orzo Salad

Ingredients and Weight:

• 1 cup (200g) orzo pasta
• 1/2 cup (120g) sun-dried tomatoes, chopped
• 1/2 cup (100g) kalamata olives, pitted and halved
• 1/2 cup (100g) crumbled feta cheese
• 1/4 cup (60ml) olive oil
• 1/4 cup (60ml) red wine vinegar
• 1 tablespoon (15ml) dried oregano
• 1 teaspoon (5g) salt
• 1/2 teaspoon (2.5g) black pepper
• 1/4 cup (10g) fresh parsley, chopped

Preparation Time:

15 minutes

Cooking Time:

10 minutes

Difficulty Level:

1 (simple)

Preparation Method Steps:

1. Cook the orzo pasta according to package directions. Drain and let cool.
2. In a large bowl, combine the orzo, sun-dried tomatoes, olives, feta cheese, olive oil, vinegar, oregano, salt, and pepper.
3. Stir well to combine.
4. Top with fresh parsley and serve at room temperature.

Nutritional Information:

Per serving (1/8 of the recipe):

• Calories: 250
• Fat: 12g
• Protein: 10g
• Carbohydrates: 30g
• Fiber: 2g

Dish Characteristics:

• Bright and colorful
• Savory and tangy
• Healthy and nutritious
• Perfect for a light summer meal or side dish

User Comments:

• "This salad is so easy to make and it's packed with flavor. I love the combination of sun-dried tomatoes, olives, and feta cheese."
• "The orzo is a great way to add a little bit of substance to the salad without making it too heavy."
• "This is one of my go-to summer salads. It's always a hit with guests."

Special Precautions and Tips:

• If you can't find sun-dried tomatoes, you can use chopped fresh tomatoes instead.
• If you don't have red wine vinegar, you can use balsamic vinegar instead.
• To make the salad ahead of time, prepare it up to step 3 and refrigerate. When ready to serve, bring to room temperature and add the fresh parsley.