Ingredients
Scale
- 2 cups of dry orzo
- 1 seedless cucumber
- 1 large container of cherry or grape tomatoes(or two small containers)
- 8 ounces of crumble feta (or more if you like feta)
- 2.5 teaspoons of lemon pepper seasoning
- Juice of 1.5 lemons
- 1 bottle 8 ounce of Red Wine & Olive Oil Vinaigrette
- Salt and pepper to taste
Instructions
- Cook orzo according to package and set aside to cool
- Peel and chop cucumber into very small pieces
- Cut tomatoes into 2 or three small pieces
- Once orzo has cooled mix together the orzo, seasoning, tomato, cucumber, dressing, lemon juice and about 3/4 the bottle of vinaigrette (looks soupy at this point but as it sits the pasta absorbs a lot of the liquid)
- Suggestion: refrigerate for a minimum of 6 hours preferably over night
- Important: reserve a small amount of vinaigrette dressing(1/4 bottle) for the following day and add more dressing before serving
- Adjust salt or pepper if needed and serve cold
- Category: Side Dish
Nutrition
- Serving Size: 1
- Calories: 243
- Sugar: 3.8g
- Sodium: 882.1mg
- Fat: 8.7g
- Carbohydrates: 27.5g
- Fiber: 1.4g
- Protein: 12.2g
- Cholesterol: 39.2mg