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Greek Orzo Salad

Jenny Bullistron
  • 2018 minutes
  • Serves

INGREDIENTS

1 cup

cooked orzo, al dente (room temperature or cold)

1/2 cup

cherry tomato halves

1 cup

cucumber chunks

1 cup

Kalamata olive halves (pits removed)

1/2 cup

crumbled feta cheese

1/4 cup

sour cream

1/8 cup

lemon juice

1 tsp

dill

1/2 tsp

kosher salt