1cupof loosely packed Italian parsley leaveschopped
1cupof feta cheesecrumbled or chopped into small pieces
1cupof chopped Kalamata olives
½cupchopped red onion
1cupof toasted pinenuts
Juice of 3 small or 2 medium lemonsabout 2 tablespoons
Salt
Pepper
Instructions
Cook the orzo according to the directions on the package. Once the orzo is done and drained, rinse with cold water. You’ll want the orzo to be warm not hot. Transfer the warm orzo into a large bowl. Stir in the olive oil and mix well. Add the rest of the ingredients and mix. Salt and pepper the orzo salad to your liking and serve. Enjoy!
Notes
One thing that I found useful while making this salad is to chop and toast, as necessary, all the ingredients while the orzo is cooking. Once the orzo is done and has been rinsed under cold water, you’ll want to be able to mix everything immediately and serve it warm. This Mediterranean Orzo Salad also holds up really well in the refrigerator for about 3 days, if there’s any left.