Ingredients
Scale
- 1 ½ – 2* cups orzo (uncooked)
- 1 red bell pepper, chopped
- 1 English cucumber, chopped
- 1/2 red onion, small diced
- 6 oz. feta cheese, crumbled
- 2–3 garlic cloves, minced
- 1/4 c fresh parsley, chopped
- ¼ c fresh basil, chopped
- Juice and zest of 1 lemon (1.5-2 oz juice)
- 1/2 cup extra virgin olive oil
- 1 Tbsp honey
- 1/2 tsp sea salt
- ½ tsp cracked pepper
Instructions
- Cook orzo according to package instructions. Chop and prep all veggies.
- When orzo is cooked al dente, drain the water and then pour cold water over the orzo to cool it off. Drain the water completely.
- Add the orzo and all other ingredients except the feta into a large bowl (you can wait to add the honey until after tossing.) Toss the salad well. Add more olive oil if desired and adjust salt and pepper to taste.
- Fold the feta cheese into the mixed salad.
- Chill until ready to serve. Toss just before serving and add an extra drizzle of olive oil if desired. Refrigerate in a sealed container for about 5 days.