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Photograph of Herby olive italian orzo salad.

ItalianHerby olive italian orzo salad

Serves 6 | Prep 20 mins | Cook 10 mins

Beautiful herby Italian orzo salad filled with crunchy veggies, savory olives and delicious feta crumbles. Everything gets tossed in a light homemade Italian dressing for the perfect summer lunch or dinner that's easy to customize. Bring this fresh Italian orzo salad to your next BBQ!

Source: www.ambitiouskitchen.com

Ingredients

Metric

Imperial

x0.5

For the dressing

¼ cups olive oil
3 tablespoons lemon juice
1 clove garlic, finely minced
1 teaspoon dijon mustard
½ teaspoons oregano, dried
½ teaspoons salt
Freshly ground black pepper

For the salad

10 oz orzo
1½ cups halved cherry or grape tomatoes
2 persian cucumbers, sliced and quartered (or 1 cucumber, sliced and quartered)
1 red bell pepper, diced
½ cups pitted kalamata olives, chopped or sliced
½ cups pitted green olives, chopped or sliced
⅓ cups pepperoncini, sliced
¼ cups red onion, thinly sliced
½ cups feta crumbles
⅓ cups fresh basil, chopped
¼ cups fresh parsley, chopped

Instructions

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First make the dressing: whisk together the olive oil, lemon juice, garlic, dijon, oregano and salt and pepper in a small bowl until well combined. You can also add them all to a mason jar, add the lid and then shake until well combined.
Next cook your pasta until al dente according to the directions on the package. Once done cooking, drain and add to a large bowl.
Add the tomatoes, cucumber, bell pepper, kalamata olives, green olives, pepperoncinis, red onion, feta, basil and parsley to the bowl with the pasta. Pour dressing over the top and toss together until combined. Serve and enjoy!

Nutrition

Per Serving	% Daily Value
Calories 359 kcal	17.9%
Total Fat 18.3 g	23.5%
Saturated Fat 3.8 g	19.0%
Carbohydrates 41.6 g	15.1%
Dietary Fibre 3.6 g	12.9%
Sugars 3.3 g	6.6%
Protein 8.9 g	17.8%
Sodium 0 g	0.0%

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