5.0 from 9 votes
Greek Orzo Salad
It's easy to make this fresh and delicious Greek Orzo Salad recipe, loaded up with a lemon herb dressing, tons of fresh veggies and feta cheese! It's perfect as a side dish at a picnic or summer bbq. You can also add chickpeas, grilled chicken or shrimp to make it a meal!
Prep Time
25 mins
Total Time
25 mins
Servings: 6 people
Calories: 316 kcal
Course:
Side Dish , Main Course , Salad
Cuisine:
Greek
Ingredients
- 8 ounces dry orzo
- 6 tablespoons olive oil divided
- ¼ cup red onion minced
- ¼ cup green bell pepper minced
- 3 cloves garlic minced
- ¼ cup lemon juice freshly squeezed
- 1 tablespoon fresh mint chopped
- 1 tablespoon fresh oregano chopped
- ¼ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 pint grape tomatoes halved
- ¼ cup kalamata olives sliced
- ½ cup cucumber diced
- ¼ cup feta cheese crumbled
Instructions
- Bring a large pot of water to boil on the stove.
- Cook orzo according to the package directions.
- Drain and set aside to cool for 5-10 minutes.
- Heat 2 tablespoons olive oil in a small skillet on the stove over medium high heat, add the onion and bell pepper.
- Sauté for 2-3 minutes, then add the garlic and sauté for an additional minute.
- Remove from the heat and set aside.
- Combine the remaining 4 tablespoons olive oil, lemon juice, mint, oregano, salt and pepper in a large bowl.
- Whisk well, then add the sauteed onion, bell pepper and garlic.
- Add the tomatoes to the dressing.
- Add the cooked orzo, olives and cucumber, toss to combine.
- Top with the feta cheese.
Cup of Yum
Notes
- The serving size for this recipe is for 6 people, when served as a side dish. If serving the recipe as a main dish, it will feed 3-4 people.
- To turn this salad into a main course, I recommend adding chickpeas, grilled chicken or shrimp. Refer to the blog post above for how to add each of these to the salad.
- To make this recipe vegan omit the feta cheese crumbles on top.
- To make this recipe gluten-free replace traditional orzo pasta with gluten-free orzo. You can also substitute in another gluten free pasta, if you can’t find gluten-free orzo. Gluten free penne, rotini, small shells or elbow pasta would all work in this recipe.
- This salad can be made up to 24 hours in advance and stored in the refrigerator until ready to eat. It’s delicious served warm or cold, so feel free to make it ahead of time or serve it immediately after it’s made.
Nutrition Information
Calories
316kcal
(16%)
Carbohydrates
35g
(12%)
Protein
7g
(14%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Cholesterol
6mg
(2%)
Sodium
262mg
(11%)
Potassium
347mg
(10%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
788mg
(16%)
Vitamin C
21mg
(23%)
Calcium
73mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 316
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 35g | 12% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 6mg | 2% |
| Sodium | 262mg | 11% |
| Potassium | 347mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 788mg | 16% |
| Vitamin C | 21mg | 23% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.