This Mediterranean pasta dish is straightforward, fresh, healthy, and quick! The right healthy dish or lightweight meal.
This dish is one in all those straightforward lightweight dishes that’s good year-around, particularly in Jan after you most likely crave one thing a bit lowerclassman. It might be nice within the summer too, however sadly that won’t happen for a jiffy.
This Greek salad comes along quick (in regarding 15-20 minutes), and it’s nice for meal prepping still. Build the dish, portion it out, and you’ve got healthy lunches or straightforward dinners for a number of days.
This dish is just about your normal Greek dish however with some pasta supplementary to create it further filling.
This straightforward pasta dish has feta, Kalamata olives, tomatoes, cucumber, red onions, oregano, and a small amount of parsley. I omitted the bell peppers, however you may positively add them (I forgot to select them up at the store… story of my life).
Don’t love olives? Leave ’em out. need to create this vegan? Leave the feta cheese out.
INGREDIENTS :
- 1 cup uncooked orzo
- 1 (10.5 ounce) package little tomatoes (grape or cherry) halved
- 4 Persian (mini) cucumbers sliced
- Kalamata olives pitted & chopped, to taste
- 2.5 ounces cubed feta (I used one packed in oil + herbs)
- 1-2 tablespoons red onion chopped
- 1/4 teaspoon dried oregano
- 1-2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- Salt & pepper to taste
- Fresh parsley chopped (optional)
INSTRUCTIONS :
- Cook orzo al dente according to package directions. Drain and rinse with cold water.
- Prep your other ingredients.
- Once the orzo has cooled, add all ingredients to a large bowl. I suggest starting with 1 tablespoon red wine vinegar, tossing the salad, then adding more if needed. Garnish with fresh parsley if using.
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