Light Greek Orzo Salad

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 cup uncooked orzo pasta
• 1 tablespoon tbsps chicken bouillon (i used low sodium)
• 1 medium lemon, rind of
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh oregano, chopped
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons onions, finely chopped
• 2 garlic cloves, finely minced
• 8 kalamata olives, chopped
• 1/2 large cucumber, peeled seeded and diced
• 1 roasted red pepper, chopped
• 2 tablespoons ken's northern light italian dressing
• 2 ounces crumbled feta cheese (or more to taste)
• salt & pepper

Recipe

• 1 add bouillon to pasta water and bring to a boil.
• 2 add orzo and lemon rind and cook until tender, about 7 minutes. strain and rinse gently with cold water and set aside.
• 3 while the pasta is cooking, saute the garlic and onion in a small pan over medium-low heat until soft then set aside for next step.
• 4 in a mixing bowl combine the chopped herbs, cucumber, onion and garlic saute, olives, roasted red pepper, salt and pepper and stir well.
• 5 add orzo, dressing and feta cheese, stir well.
• 6 cover and chill for at least 1 hour, a few hours if time permits.
• 7 enjoy!