Light Greek Orzo Salad
- Reviews 1
Ready In: 25 mins
Serves: 4-6
Ingredients
- 1 cup uncooked orzo pasta
- 1 tablespoon tbsps chicken bouillon (I used low sodium)
- 1 medium lemon, rind of
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons onions, finely chopped
- 2 garlic cloves, finely minced
- 8 kalamata olives, chopped
- 1⁄2 large cucumber, peeled seeded and diced
- 1 roasted red pepper, chopped
- 2 tablespoons ken's northern light Italian dressing
- 2 ounces crumbled feta cheese (or more to taste)
- salt & pepper
Directions
- Add bouillon to pasta water and bring to a boil.
- Add orzo and lemon rind and cook until tender, about 7 minutes. Strain and rinse gently with cold water and set aside.
- While the pasta is cooking, saute the garlic and onion in a small pan over medium-low heat until soft then set aside for next step.
- In a mixing bowl combine the chopped herbs, cucumber, onion and garlic saute, olives, roasted red pepper, salt and pepper and stir well.
- Add Orzo, dressing and feta cheese, stir well.
- Cover and chill for at least 1 hour, a few hours if time permits.
- Enjoy!
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