Orzo Salad with Basil, Kalamata Olives, Feta, and Balsamic Dressing

Ingredients:

Summer means it’s officially pasta salad season. This Orzo salad is simple to make and packed with flavor. Prep this Orzo salad for an easy side for your next barbecue or as a grab-and-go lunch.

• 1 cup dry orzo pasta
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup red onion, finely chopped

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons aged balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Cook the Orzo:
   • Bring a pot of salted water to a boil.
   • Add the orzo and cook according to the package instructions until al dente, about 8-10 minutes.
   • Drain and rinse under cold water to stop the cooking process and cool the orzo.
2. Prepare the Dressing:
   • In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
3. Assemble the Salad:
   • In a large bowl, combine the cooked orzo, Kalamata olives, crumbled feta cheese, cherry tomatoes, fresh basil, and red onion.
   • Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
4. Serve:
   • Serve immediately or refrigerate for an hour to let the flavors meld together.
   • This salad can be served chilled or at room temperature.

Nutritional Information (per serving, based on 4 servings):

• Total Calories: 250
• Carbohydrates: 30 g
• Protein: 7 g
• Total Fat: 12 g
• Fiber: 3 g
• Sodium: 400 mg

Notes:

• Feel free to add additional vegetables such as cucumbers or bell peppers for extra crunch and nutrients.
• This salad can be stored in an airtight container in the refrigerator for up to 4  days.
• Serve with lemon chicken for an extra boost of protein.