Greek Orzo Pasta Salad
User Reviews
5.0
45 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
23 mins
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Servings
10
-
Calories
308 kcal
-
Course
Main Course, Salad
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Cuisine
Greek
Greek Orzo Pasta Salad
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This vibrant Greek orzo pasta salad is topped with a zesty homemade dressing. It's a hearty, flavorful, quick-to-make dish!
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Ingredients
Orzo Salad
- 1½ cups uncooked orzo pasta
- 6 ounces marinated artichoke hearts, drained
- ½ cup cherry tomatoes, halved
- 1 medium cucumber, peeled, seeded, chopped
- 1 cup feta cheese, crumbled
- 2 ounces black olives, drained
Greek Dressing
- ¾ cup olive oil
- 2 teaspoons garlic powder
- 2 teaspoons oregano
- 2 teaspoons basil
- 1½ teaspoons black pepper
- 1½ teaspoons salt
- 1½ teaspoons onion powder
- 1½ teaspoons dry mustard
- 1 cup red wine vinegar
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Instructions
Orzo Salad
- Boil a pot of water. Once boiling, add the orzo pasta, reduce the heat, and cook al dente (about 8-10 minutes). Drain.
- Add the pasta to a large bowl along with the artichokes, tomatoes, cucumbers, cheese, and olives, and mix. Drizzle with Greek dressing and toss until evenly coated.
Greek Dressing
- Use a salad dressing shaker and add the olive oil and dry seasonings. Mix, then add the vinegar and shake again. Drizzle the dressing over the salad. You may use as much or as little as you like.
Notes
- Recipe Tips.
- Make ahead. Make this orzo salad the day before, toss it with some of the dressing, and keep it covered in the fridge. Toss with more dressing before serving.
- Store leftovers in an airtight container(s) in the fridge for about 3 days. Add a little more dressing in case it dries out.
- Store leftovers in an airtight container(s) in the fridge for about 3 days. Add a little more dressing in case it dries out.
- To use fresh herbs, double the amount listed and be sure to mince the fresh herbs so the dressing has a smooth texture.
- Add some of the dressing to the orzo while it's still slightly warm. This helps the pasta absorb the flavors and keeps it from sticking together.
- Cut all vegetables into similar sizes for even distribution.
Nutrition Information
Show Details
Calories
308kcal
(15%)
Carbohydrates
20g
(7%)
Protein
6g
(12%)
Fat
22g
(34%)
Saturated Fat
5g
(25%)
Cholesterol
13mg
(4%)
Sodium
675mg
(28%)
Potassium
127mg
(4%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
307IU
(6%)
Vitamin C
6mg
(7%)
Calcium
95mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 13mg | 4% |
| Sodium | 675mg | 28% |
| Potassium | 127mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 307IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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