Tomato and Broccoli Orzo Salad with Feta & Kalamata Olives

A refreshing Mediterranean-inspired orzo salad with tomatoes, broccoli, feta cheese, and a lemon vinaigrette.

Ingredients

• 1 cup Broccoli florets
• 1/2 cup Canned diced tomatoes
• 1 cup Orzo pasta
• 1/2 Cucumber, diced
• 1/4 Red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• 1/2 cup Feta cheese, crumbled
• 3 tbsp Olive oil
• 2 tbsp Lemon juice
• 1 tsp Dried oregano
• 1 clove Garlic, minced
• To taste Salt and black pepper

Instructions

1. Cook orzo according to package directions. Rinse under cold water and drain well.
2. Steam or boil broccoli until tender-crisp. Alternatively, lightly sauté with olive oil and garlic for added flavor.
3. In a large bowl, combine cooked orzo, broccoli, diced tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
4. In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
5. Pour dressing over the salad and toss gently to combine. Serve chilled or at room temperature. For best flavor, allow the salad to sit for at least 30 minutes before serving.

Cuisine: Mediterranean

Suitability: vegetarian

Prep Time: 25 mins

Cook Time: 18 mins

Serving Size: 3

Meal Type: dinner