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Orzo Salad with Grape Tomatoes and Feta

Orzo Salad with Grape Tomatoes and Feta

This Greek pasta salad will be a hit at any potluck or gathering and can easily be doubled for a crowd.

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Serves 6

Prep time 15 min.

Cook time 10 min.

Ingredients

  • 1 can (14.5 oz.) College Inn® Fat Free & Lower Sodium or Regular Chicken Broth
  • 2/3 cup (4 oz.) dry orzo pasta
  • 1 cup grape tomatoes
  • 1 cup diced cucumber
  • 1/2 cup diced red onion
  • 1/2 cup pitted Kalamata olives, coarsely chopped
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. extra-virgin olive oil
  • 1 1/2 tsp. grated lemon zest
  • 1 clove garlic, minced
  • 1 tsp. dried oregano
  • 1/2 cup (2 oz.) crumbled reduced-fat feta cheese

Directions

  1. Bring broth to a boil in a medium saucepan over high heat. Add orzo and return to a boil. Reduce heat to medium-high and cook 8 to 10 minutes or just until tender.
  2. Meanwhile, combine the remaining ingredients, except feta, in a medium bowl.
  3. Drain orzo and rinse with cold water to cool; drain well. Stir cooled orzo into the tomato mixture. Gently stir in feta before serving.

NOTE:  Recipe can be doubled.

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