Ingredients
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1 lb orzo pasta
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1 large cucumber, peeled and diced into large pieces
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8 ounces feta cheese, cubed
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8 ounces black olives, sliced
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1 pint grape tomatoes, halved
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1 small red onion, finely chopped
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4 tablespoons parsley, well chopped
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1/4 cup olive oil
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1/4 cup red wine vinegar
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3/4 tablespoon oregano
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1/2 tablespoon salt
Instructions
- In large bowl, combine cucumber, feta, black olives, tomatoes & parsley.
- Bring large pot of salted water to a boil. Cook orzo as directed on box. Drain and rinse with water to cool. Return pasta to pot (pot should be cooled down). Mix cucumber mixture into orzo.
- Whisk together dressing ingredients and pour over salad. Mix well to combine. Refrigerate for 20 minutes before serving.