Ingredients
Scale
- 1 ½ cups dried orzo pasta
- 1 ½ cups grape tomatoes, halved
- 1 cup sliced cucumbers
- 1 cup parsley, chopped
- 1/3 cup thinly sliced red onion
- 4 oz crumbled feta cheese
- ¼ cup olive oil
- 2 Tablespoons cider vinegar
- 2 cloves garlic, grated
- ½ lemon, juiced
- ½ Tablespoon honey
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon Dijon mustard
- 1/8 teaspoon black pepper
Instructions
- Bring a pot of water to a boil and cook the orzo according to package directions. Drain and rinse with cold water to chill the pasta.
- Prepare the dressing by combining all the ingredients in a mason jar or plastic container with a tight-fitting lid. Shake well for 30 seconds until fully combined.
- In a large bowl, add the cooked pasta and top with the tomatoes, cucumbers, parsley, and red onion. Pour about half of the dressing over the salad and mix to combine.
- Sprinkle the salad with feta cheese.
- Taste the salad and add more dressing if desired.
- Store in the fridge until ready to serve.
Notes
For added flavor, let the salad rest for at least 30 minutes before serving.
Feel free to customize the vegetables based on your preference or seasonal availability.
This salad can be made a day in advance for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.