Orzo Konjac Salad with Cherry Tomatoes and Feta

Preparation: 15 minutes
Cooking: 15 minutes
Total Time: 30 minutes
Servings: 4
Yield: 4 plates

Ingredients:

• 200g konjac orzo
• 200g cherry tomatoes, halved
• 100g feta cheese, crumbled
• 1 small red onion, finely sliced
• 1 cucumber, diced
• 1 bell pepper (any color), diced
• 1/4 cup black olives, pitted and sliced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Nutritional Value per Serving (per plate):

• Calories: 180 kcal
• Protein: 5g
• Fat: 14g
• Saturated Fat: 4g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 9g
• Cholesterol: 15mg
• Carbohydrates: 11g
• Dietary Fiber: 6g
• Sugars: 4g
• Sodium: 350mg
• Potassium: 200mg

Instructions:

1. Preparation of Ingredients: Cook the konjac orzo according to the package instructions. Slice the cherry tomatoes, red onion, cucumber, and bell pepper. Crumble the feta cheese. Chop the parsley and basil.
2. Combine Vegetables and Orzo: In a large bowl, combine the cooked orzo, cherry tomatoes, red onion, cucumber, bell pepper, black olives, parsley, and basil. Toss well to mix all the ingredients.
3. Prepare the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until well combined.
4. Mix Dressing and Salad: Pour the dressing over the orzo and vegetable mixture. Toss well to coat all the ingredients with the dressing.
5. Serve: Serve the salad immediately or refrigerate for an hour to allow the flavors to meld. Garnish with additional chopped parsley and basil, if desired.

Notes:

• This salad can be served as a light main dish or as a side.
• Feel free to add other vegetables like radishes or carrots for more variety.
• For a spicier version, add a pinch of red pepper flakes to the dressing.
• Enjoy!