1 ¼ cups orzo, dried, rosamarina (8 oz.)
8 oz feta cheese, cubed or coarsely crumbled
1 cup Roma tomatoes
½ cup kalamata olives, chopped and pitted
1 tbsp fresh basil, snipped
1 tbsp fresh flat-leaf parsley, snipped
⅓ cup olive oil
3 tbsp lemon juice
1 clove garlic, minced
½ tsp fresh oregano, snipped
salt and ground black pepper
Cook pasta according to package directions; drain.
Rinse with cold water; drain again.
Transfer pasta to a large bowl.
Cover; chill in the refrigerator for 1 to 2 hours.
Add feta, tomatoes, olives, basil, and parsley to the chilled pasta; stir to combine.
For dressing: In a jar with a screw-top lid, place olive oil, lemon juice, garlic, and oregano.
Shake vigorously to combine.
Pour dressing over pasta mixture; toss to coat.
Season to taste with salt and ground black pepper.
Cover; chill in the refrigerator for 2 to 24 hours.
Sugar: 4g
:
Calcium: 217mg
Calories: 350kcal
Carbohydrates: 28g
Cholesterol: 34mg
Fat: 22g
Fiber: 2g
Iron: 1mg
Potassium: 215mg
Protein: 10g
Saturated Fat: 8g
Sodium: 603mg
Vitamin A: 870IU
Vitamin C: 12mg
