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Orzo with Feta, Cucumber and Tomato Recipe

Recipe by: Michaelc

"Beat the summer heat with this Greek special. Makes a large batch and is good for parties, picnic or keep it all to yourself. Will stay in the fridge for 4 days or so. This is real nice for summer get-togethers and parties and you can make it well in advance."

Directions
Ingredients
Nutrition

Directions

Prep25 m
Cook10 m
Ready In1 h 55 m

1Place orzo pasta, chicken broth, water, and half the chopped red bell pepper into a saucepan. Bring to a boil, reduce heat to low, and simmer until orzo are tender and liquid has been absorbed, about 10 minutes. Drain and rinse. Allow to cool.
2Place orzo into a large salad bowl with remaining red bell pepper and 2 tablespoons olive oil; toss to coat. Mix in cucumbers, feta cheese, roma tomatoes, red onion, Kalamata olives, lemon juice, white wine vinegar, and cumin; toss salad well. Drizzle 2 more tablespoons olive oil over top of salad. Refrigerate 1 hour, tossing once or twice; season to taste with salt and black pepper before serving.

Ingredients

10 servings
274 cals

1 1/4 cups orzo pasta
1 cup chicken broth
1 cup water
1 red bell pepper, seeded and chopped - divided
2 tablespoons olive oil
2 cucumbers, peeled and chopped
2 cups crumbled feta cheese
2 roma (plum) tomatoes, seeded and chopped
1 red onion, very thinly sliced and cut into 1-inch pieces
1 cup pitted Kalamata olives, coarsely chopped
3 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 teaspoon ground cumin
2 tablespoons olive oil
salt and ground black pepper to taste

Nutrition

Amount per serving ( 5 total)

Calories:

274

14%
Fat:

15.9

24%
Carbs:

24.9

8%
Protein:

8.6

17%
Cholesterol:

27

9%

Based on a 2,000 calorie diet

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