Ingredients and Weight:
- 1 pound orzo pasta
- 1 cup chopped red bell pepper
- 1 cup chopped yellow bell pepper
- 1 cup chopped cucumber
- 1 cup chopped red onion
- 1 cup chopped kalamata olives
- 1 cup crumbled feta cheese
- 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped fresh mint
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon lemon zest
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
Preparation Time:
Difficulty Level:
Preparation Method Steps:
- Cook the orzo pasta according to package directions. Drain and set aside to cool.
- Combine all the chopped vegetables, crumbled feta cheese, and chopped herbs in a large bowl.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon zest, dried oregano, salt, and black pepper.
- Pour the dressing over the salad and toss to coat.
- Refrigerate for at least 30 minutes before serving.
Nutritional Information:
- Calories: 350 per serving
- Protein: 15 grams
- Carbohydrates: 45 grams
- Fat: 15 grams
Dish Characteristics:
- Refreshing and flavorful
- Bright and colorful
- Healthy and nutritious
- Perfect for summer gatherings and potlucks
User Comments:
- "This salad is so delicious and refreshing. It's perfect for a light lunch or side dish."
- "I love the combination of flavors in this salad. The sweet bell peppers, salty feta cheese, and tangy dressing are a perfect balance."
- "This salad is easy to make and always a crowd-pleaser. I highly recommend it!"
Special Precautions and Tips:
- Use high-quality ingredients for the best flavor.
- If you can't find kalamata olives, you can substitute with black olives.
- You can add other vegetables to this salad, such as chopped tomatoes, zucchini, or artichokes.
- Serve the salad chilled for the best flavor and texture.
