Ingredients
6
6 servings
- •¼ cup olive oil
- •½ cup fresh lemon juice
- •½ cup pitted kalamata olives, chopped
- •2 ripe tomatoes, seeded and diced
- •1 red bell pepper, chopped
- •1 red onion, chopped
- •2 cloves garlic, minced
- •1 teaspoon finely chopped fresh oregano
- •1 (8 ounce) package crumbled feta cheese
- •½ pound dried orzo pasta
- •1 cup chopped fresh parsley
Instructions
- Stir together olive oil, lemon juice, olives, tomatoes, red pepper, red onion, garlic, oregano, and feta cheese in a large bowl. Let stand at room temperature for 1 hour.
- Bring a large pot of lightly salted water to a boil. Add the orzo and cook for 8 to 10 minutes or until al dente; drain and toss the tomato mixture. Sprinkle with chopped parsley to serve.
Nutritional Facts
Per 6 servings
- Calories: 381
- Carbohydrate: 38g
- Fat: 21g
- Fiber: 3g
- Protein: 12g
- Sugar: 7g
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