Prep time 15 min.

Cook time 10 min.


1 can (14.5 oz.) College Inn® Fat Free & Lower Sodium or Regular Chicken Broth 

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


  1. 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.

  2. Meanwhile, combine the remaining ingredients, except feta, in a medium bowl.

  3. 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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