Orzo with Feta, Cucumber and Tomato
Ingredients1 h 55 m servings 274 cals
- 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.
Per Serving: 274 calories; 15.9 g fat; 24.9 g carbohydrates; 8.6 g protein; 27 mg cholesterol; 656 mg sodium. Full nutrition
ReviewsRead all reviews 4
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, ...
I just used champagne salad dressing instead of the other liquids. It was a big hit!