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Greek Orzo Salad Recipe
Greek Orzo Salad is a light and refreshing pasta salad made with orzo, feta, lemon, and crisp veggies. Perfect as a summer side dish or light lunch, and great with anything off the grill.
Ingredients
- 3 tbsp red wine vinegar
- 2 tbsp fresh lemon juice
- 1/3 cup olive oil
- 1/2 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 16 oz orzo pasta (wheat or gluten-free)
- 1/2 cup halved pitted kalamata olives (plus 2 tablespoons brine)
- 1/3 cup red onion (diced small)
- 3 cups from 1 large English cucumber (diced small)
- 1 pint grape tomatoes (halved)
- 1 orange bell pepper (diced)
- 1/2 cup feta cheese (cubed)
- fresh oregano (optional garnish)
Instructions
- Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package directions for al dente, adding an extra minute.
- Drain and rinse under cold water, drain.
- Meanwhile, In a large bowl, combine the dressing ingredients. Add the olives, red onion and brine from the olives and mix to combine.
- Stir in the pasta with the cucumber, tomatoes and bell pepper and toss well. Taste for salt and adjust as needed.
- Add the cheese just before ready to serve.
Nutrition
Serving: 3/4 cup, Calories: 173kcal, Carbohydrates: 24g, Protein: 5g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 4mg, Sodium: 112mg, Fiber: 1.5g, Sugar: 2g
- WW Points: 5