Cook the orzo pasta according to package directions. Drain and rinse with cold water. Set aside.
In a large bowl, combine the cooked orzo pasta, diced cucumber, tomatoes, bell pepper, red onion, and Kalamata olives.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
Pour the dressing over the orzo pasta and vegetables. Toss gently to combine.
Crumble the feta cheese over the salad. Stir gently to distribute evenly.
Garnish with fresh parsley. Serve immediately or chill for later.
For enhanced flavor, allow the salad to marinate in the refrigerator for at least 30 minutes before serving.
Not a big fan of this one. I found the overall taste of the salad to be too bitter. I might have used too much lemon juice.
This salad is fantastic! The herbs provide a nice brightness. Next time I'll experiment with adding some chickpeas for extra texture and protein.
A really good and simple recipe. I added some Kalamata olives for extra flavor. The orzo held up well and didn't get mushy.
This recipe is fantastic! It's light, refreshing, and full of flavor. It's perfect for a summer day. Definitely a crowd-pleaser!
Loved this recipe. The dressing was perfect. Next time, I'll try adding some cucumbers for a little more crunch.
