Greek Orzo Salad
Made with fresh crispy veggies, this Greek Orzo Salad is very easy to make and is full of delicious flavors.
Servings: 6 servings
Ingredients
- 1 1/4 cup Orzo Pasta cooked al dente according to package directions.
- 2 cups cucumbers diced or sliced
- 2 cups vine or cherry tomatoes diced
- 1/3 cup purple onion petite diced
- 1/4 cup fresh parsley chopped
- 3/4 cup kalamata olives seedless, cut in halves
- 1 cup feta cheese mini cubed
Greek Dressing Vinaigrette
- 1/3 cup lemon juice
- 1/4 cup olive oil
- 1 tsp black pepper fresh cracked
- 3/4 tsp salt add more to taste
- 1 tsp oregano dried
- 1 tbsp dijon mustard
- 1 tbsps red wine vinegar
- 1 tsp honey
- 1 tsp fresh garlic
Instructions
- Cook the Orzo pasta al dente.
- Slice, dice and chop all the vegetables. Cut the olives in halves.
- Place all the ingredients in a bowl, including the cooked orzo.
- In a small bowl or cup, whisk all the dressing ingredients together.
- Pour the dressing over the salad and toss together lightly to coat well.
- Transfer to a serving dish or serve in the same bowl.
Video
Notes
- I recommend you cook the orzo pasta al dente first
- I used cubed feta cheese. You can buy a block of feta and basically cut it into mini cubes.
- Some supermarkets sell cubed feta cheese. If you don't a it available near you, you can always use crumbled feta.
- You want your veggies diced and sliced fairly fine, so you get a hit of everything in each bite!
- I suggest you mix all the salad ingredients first with the dressing. Then put in the crumbled feta and lightly toss with the salad.
Nutrition
Calories: 315kcal | Carbohydrates: 31g | Protein: 9g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 871mg | Potassium: 302mg | Fiber: 3g | Sugar: 6g | Vitamin A: 657IU | Vitamin C: 22mg | Calcium: 161mg | Iron: 1mg