-
-
My review
Orzo with Feta, Cucumber and Tomato
Michaelc
"Beat the summer heat with this Greek special. Makes a large batch and is good for parties, picnic or keep it all to yourself. Will stay in the fridge for 4 days or so. This is real nice for summer get-togethers and parties and you can make it well in advance."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 55 m servings 273 calsOriginal recipe yields 10 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Place orzo pasta, chicken broth, water, and half the chopped red bell pepper into a saucepan. Bring to a boil, reduce heat to low, and simmer until orzo are tender and liquid has been absorbed, about 10 minutes. Drain and rinse. Allow to cool.
- Place orzo into a large salad bowl with remaining red bell pepper and 2 tablespoons olive oil; toss to coat. Mix in cucumbers, feta cheese, roma tomatoes, red onion, Kalamata olives, lemon juice, white wine vinegar, and cumin; toss salad well. Drizzle 2 more tablespoons olive oil over top of salad. Refrigerate 1 hour, tossing once or twice; season to taste with salt and black pepper before serving.
Nutrition Facts
Per Serving: 273 calories; 15.9 g fat; 24.8 g carbohydrates; 8.5 g protein; 27 mg cholesterol; 560 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 4Most helpful
Most positive
Least positive
Newest
7/29/2012
Decent recipe, I got many great reviews from everyone eating, but I personally wasn't a big fan. Directions are unclear (mix cumin in on its own? no thanks) I will most likely make this again, ...
10/27/2012
I just used champagne salad dressing instead of the other liquids. It was a big hit!