Name: Orzo with Feta, Cucumber and Tomato
Prep time: 25 min
Cook time: 25 min
Yield: 10
Ingredients: Orzo pasta - 1 ¼ cups; Chicken broth - 1 cup; Water - 1 cup; Red bell pepper, seeded and chopped - divided - 1; Olive oil - 2 tablespoons; Cucumbers, peeled and chopped - 2; Crumbled feta cheese - 2 cups; Roma (plum) tomatoes, seeded and chopped - 2; Red onion, very thinly sliced and cut into 1-inch pieces - 1; Pitted Kalamata olives, coarsely chopped - 1 cup; Fresh lemon juice - 3 tablespoons; White wine vinegar - 1 tablespoon; Ground cumin - 1 teaspoon; Olive oil - 2 tablespoons; Salt and ground black pepper to taste - 2 tablespoons

Ingredients for - Orzo with Feta, Cucumber and Tomato

1. Orzo pasta 1 ¼ cups

2. Chicken broth 1 cup

3. Water 1 cup

4. Red bell pepper, seeded and chopped - divided 1

5. Olive oil 2 tablespoons

6. Cucumbers, peeled and chopped 2

7. Crumbled feta cheese 2 cups

8. Roma (plum) tomatoes, seeded and chopped 2

9. Red onion, very thinly sliced and cut into 1-inch pieces 1

10. Pitted Kalamata olives, coarsely chopped 1 cup

11. Fresh lemon juice 3 tablespoons

12. White wine vinegar 1 tablespoon

13. Ground cumin 1 teaspoon

14. Olive oil 2 tablespoons

15. Salt and ground black pepper to taste 2 tablespoons

How to cook deliciously - Orzo with Feta, Cucumber and Tomato

1 . Stage

Place orzo pasta, chicken broth, water, and half the chopped red bell pepper into a saucepan. Bring to a boil, reduce heat to low, and simmer until orzo are tender and liquid has been absorbed, about 10 minutes. Drain and rinse. Allow to cool.

2 . Stage

Place orzo into a large salad bowl with remaining red bell pepper and 2 tablespoons olive oil; toss to coat. Mix in cucumbers, feta cheese, roma tomatoes, red onion, Kalamata olives, lemon juice, white wine vinegar, and cumin; toss salad well. Drizzle 2 more tablespoons olive oil over top of salad. Refrigerate 1 hour, tossing once or twice; season to taste with salt and black pepper before serving.