Greek Orzo Salad

Servings: 8 | Amount Per Serving: 2 Fritters

• Calories: 376 | Total Fat: 17g
• Carbohydrates: 35g | Saturated Fat: 3g
• Sugar: 4g | Protein: 7g
• Sodium: 262mg | Fiber: 3g

• Total Time: 25mins

Ingredients

• 1) 8 ounces dry orzo
• 2) 6 tablespoons olive oil
• 3) 0.25 cup red onion
• 4) 0.25 cup green bell pepper
• 5) 3 cloves garlic
• 6) 0.25 cup lemon juice, freshly squeezed
• 7) 1 tablespoon mint
• 8) 1 tablespoon oregano
• 9) 0.25 teaspoon kosher salt
• 10) 0.5 teaspoon black pepper
• 11) 1 pint cherry tomatoes
• 12) 0.25 cup feta cheese

Steps

• 1) Bring a large pot of water to boil on the stove.
• 2) Cook orzo according to the package directions.
• 3) Drain and set aside to cool for 5-10 minutes.
• 4) Heat 2 tablespoons olive oil in a small skillet on the stove over medium high heat, add the onion and bell pepper.
• 5) Sauté for 2-3 minutes, then add the garlic and sauté for an additional minute.
• 6) Remove from the heat and set aside.
• 7) Combine the remaining 4 tablespoons olive oil, lemon juice, mint, oregano, salt and pepper in a large bowl.
• 8) Whisk well, then add the sauteed onion, bell pepper and garlic.
• 9) Add the tomatoes to the dressing.
• 10) Add the cooked orzo and toss to combine.
• 11) Top with the feta cheese.

Notes

• 1) The serving size for this recipe is for 6 people, when served as a side dish.
  If serving the recipe as a main dish, it will feed 3-4 people.
• 2) To turn this salad into a main course, add chicken or another protein.
• 3) This salad can be made up to 24 hours in advance and stored in the refrigerator until ready to eat.