Orzo with Feta, Cucumber and Tomato

Recipesfull introduces to you: Pasta Salad Recipes. (Orzo with Feta, Cucumber and Tomato). 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.

Brief

Prep 25 mins

Cook: 10 mins

Additional: 1hr20 mins

Total: 1hr55 mins

Servings: 10

Yield: 10 servings

Orzo with Feta, Cucumber and Tomato

Ingredients

1 ¼ cups orzo pasta

1 cup chicken broth

1 cup water

1 red bell pepper

seeded and chopped - divided

2 tablespoons olive oil

2 cucumbers

peeled and chopped

2 cups crumbled feta cheese

2 roma (plum) tomatoes

seeded and chopped

1 red onion

very thinly sliced and cut into 1-inch pieces

1 cup pitted Kalamata olives

coarsely chopped

3 tablespoons fresh lemon juice

1 tablespoon white wine vinegar

1 teaspoon ground cumin

2 tablespoons olive oil

salt and ground black pepper to taste

Vegan Thai Noodle Salad

Salad

Directions

Step 1

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.

Step 2

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.

Nutritional Information

Orzo with Feta, Cucumber and Tomato

Servings Per Recipe:10

Calories: 272.9

% Daily Value *

Protein: 8.5g 17%

Carbohydrates: 24.8g 8%

Dietary Fiber: 1.8g 7%

Sugars: 3.6g

Fat: 15.9g 24%

Saturated Fat: 5.8g 29%

Cholesterol: 26.7mg 9%

Vitamin A Iu: 645.2IU 13%

Niacin Equivalents: 2.9mg 23%

Vitamin B6: 0.2mg 14%

Vitamin C: 20.8mg 35%

Folate: 78.8mcg 20%

Calcium: 170.5mg 17%

Iron: 1.4mg 8%

Magnesium: 29.1mg 10%

Potassium: 194.3mg 5%

Sodium: 559.8mg 22%

Thiamin: 0.1mg 7%

Calories From Fat: 142.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.