Orzo Salad with Grape Tomatoes and Feta
This Greek pasta salad will be a hit at any potluck or gathering and can easily be doubled for a crowd.
2/3 cup (4 oz.) dry orzo pasta
1 cup grape tomatoes
1 cup diced cucumber
1/2 cup diced red onion
1/2 cup pitted Kalamata olives, coarsely chopped
2 Tbsp. fresh lemon juice
1 Tbsp. extra-virgin olive oil
1 1/2 tsp. grated lemon zest
1 clove garlic, minced
1 tsp. dried oregano
1/2 cup (2 oz.) crumbled reduced-fat feta cheese
Bring broth to a boil in a medium saucepan over high heat. Add orzo and return to a boil. Reduce heat to medium-high and cook 8 to 10 minutes or just until tender.
Meanwhile, combine the remaining ingredients, except feta, in a medium bowl.
Drain orzo and rinse with cold water to cool; drain well. Stir cooled orzo into the tomato mixture. Gently stir in feta before serving.
NOTE: Recipe can be doubled.
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