Ingredients
1 cup dry orzo pasta
2 cups chicken or vegetable broth
1 tablespoon olive oil
2 tablespoons unsalted butter
3 cloves minced garlic
1 cup halved cherry tomatoes
1 cup chopped cucumber
1/2 cup diced red bell pepper
1/4 cup diced red onion
1/2 cup sliced kalamata olives
1/2 cup crumbled feta cheese
1/4 cup freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1 tablespoon lemon juice
1 teaspoon lemon zest
2 tablespoons apple cider vinegar (non-alcoholic alternative)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
Instructions
Bring broth to boil in a saucepan. Add orzo and cook until al dente (about 8-10 minutes). Drain and rinse under cold water
Heat olive oil and butter in a skillet over medium heat. Sauté garlic for 30 seconds until fragrant
In a large bowl, combine cooled orzo with cherry tomatoes, cucumber, red bell pepper, red onion, olives, feta, parmesan, parsley, basil, lemon juice, lemon zest, apple cider vinegar, salt, pepper, and red pepper flakes
Toss gently to combine. Adjust seasoning if needed
Chill for at least 1 hour before serving
Notes
Use vegan cheese alternatives for meat-free version
Salad improves in flavor when chilled for 4+ hours
Make ahead up to 24 hours in advance
Store in airtight container for up to 3 days
Excellent paired with grilled chicken, shrimp, or roasted vegetables
- Prep Time: 15
- Cook Time: 12
- Category: High Protein Meals
- Method: Stir-Fry and Chilling
- Cuisine: Italian-American
- Diet: Vegetarian (option to make vegan)
Nutrition
- Serving Size: 1 cup
- Calories: 165
- Sugar: 2g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg