Greek Orzo Salad
Easy pasta salad made with orzo pasta, fres tomatoes, and Kalamata olives.
Servings: 12 Servings
Calories: 210kcal
Ingredients
- 12 ounces orzo 2 cups uncooked
- 10 ounces grape tomatoes cut in half, about 1 1/2 cups
- 1 English cucumber peeled, sliced, and quartered
- 1/2 cup Kalamata olives pitted and cut into halves
- 1/2 cup red onion finely minced
- 1/4 cup fresh parsley finely minced
- 1/2 cup light olive oil or vegetable oil
- 1/2 cup red wine vinegar
- 1 1/2 teaspoon oregano
- 2 cloves garlic finely minced
- 1 lemon juiced and seeded
- Salt to taste
- Pepper to taste
Instructions
- Cook the orzo in boiling water as directed on the package. 10 to 12 minutes.
- Drain the orzo and rinse in cold water until the pasta has cooled, about 2 to 3 minutes.
- Combine the oil, vinegar, oregano, garlic, and the juice from one lemon, stir to combine.
- Taste and add salt and pepper as desired, I generally start with ½ teaspoon of each.
- In a large bowl, combine the cooked orzo, tomatoes, cucumbers, olives, onion and the dressing, toss to combine.
- Top with feta cheese.
Notes
- Any light-tasting salad oil can be used.
- White wine vinegar is a fine substitution for red wine vinegar.
- Use fresh parsley for best results. It can be omitted, or substituted with about 2 tablespoons of dried parsley.
- Garlic cloves can be substituted with 1/2 teaspoon of garlic powder.
Nutrition
Serving: 1Cup | Calories: 210kcal | Carbohydrates: 25g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 93mg | Potassium: 197mg | Fiber: 2g | Sugar: 2g | Vitamin A: 357IU | Vitamin C: 11mg | Calcium: 26mg | Iron: 1mg
