5 from 3 votes
Greek Orzo Salad
This fresh Greek orzo salad is packed full of bright lemon, crunchy vegetables, and savory olives and feta cheese to make one delicious dish. The perfect cold salad to share with friends at a potluck, or as a side dish for a few meals!
Prep Time
23 mins
Cook Time
7 mins
Additional Time
30 mins
Total Time
1 hr
Servings:
8
servings
Calories:
303 kcal
Course:
Side Dish, Salad
Cuisine:
American
Ingredients
Ingredients For The Salad
- 8 ounces orzo pasta about 2 cups dried orzo pasta
- 3 large bell pepper about 2 cups, red yellow or orange
- 1/2 large English cucumber seeds removed with a spoon and chopped
- 1 pint cherry tomato sliced in half
- 4 ounces kalamata olives sliced, drained about 1/2 cup
- 2 ounces feta cheese crumbled, about 1/2 cup
- parsley fresh, to garnish
Ingredients For The Dressing
- ½ cup olive oil
- 1/2 lemon juice only, about 1 1/2 tablespoons
- 2 tablespoons red wine vinegar
- 2 teaspoons honey
- 1/2 teaspoon garlic powder
- ¼ teaspoon onion powder
- 1/2 teaspoon oregano dried
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon parsley diced finely- plus more to garnish, fresh
Instructions
Making The Salad
- Bring a large pot of salted water to a boil. Cook the dried orzo according to the package directions, usually 7-10 minutes until soft but still al dente. Drain and rinse pasta immediately with cold water to stop the orzo from continuing to cook. Drain all the water from the orzo.
- While the pasta cooks, chop the bell pepper into bite-sized pieces. Use a spoon to remove the seeds from the cucumber, then chop the cucumber into bite sized pieces. Slice the cherry tomatoes in half.
- Mix together the orzo pasta, bell pepper, cucumber, tomatoes and sliced black olives until well combined.
Cup of Yum
Making The Dressing
- In a small bowl whisk together the ingredients for the dressing including oil, lemon juice, red wine vinegar, honey, garlic powder, onion powder, oregano, salt and pepper. With a whisk, give the dressing a good mix until everything combines well.
- Mix the fresh parsley into the dressing. Add the dressing to the pasta salad. Mix until everything is combined.
- I recommend chilling in the refrigerator for a minimum of 30 minutes to allow the flavors to meld. This dish tastes best served cold. Sprinkle with feta cheese right before serving and more parsley if desired, then enjoy!
Nutrition Information
Calories
303kcal
(15%)
Carbohydrates
31g
(10%)
Protein
6g
(12%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
12g
(60%)
Cholesterol
6mg
(2%)
Sodium
387mg
(16%)
Potassium
377mg
(8%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
2325IU
(47%)
Vitamin C
96mg
(107%)
Calcium
67mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 303
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 6mg | 2% |
| Sodium | 387mg | 16% |
| Potassium | 377mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 2325IU | 47% |
| Vitamin C | 96mg | 107% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.