5.0 from 3 votes
Mediterranean Orzo Salad
Bring something special to the table with this well-loved recipe.
Prep Time
10 mins
Cook Time
10 mins
Servings: 8 Servings
Calories: 309 kcal
Course:
Side Dish , Main Course , Salad , Appetizer
Cuisine:
Mediterranean , American
Ingredients
- 1.5 cups uncooked orzo
- 1.5 cups cherry tomatoes cut in half
- 8 oz cucumber About half of one large cucumber, peeled and cut into half moons
- 3/4 cup red onion diced
- 15 oz artichoke hearts one can
- 1 cup feta
- 1/4 cup fresh parsley chopped
- 1/4 Cup fresh mint chopped
Dressing
- 1/4 cup fresh lemon juice
- ¼ cup red wine vinegar
- 1/2 cup olive oil
- 1 tsp dried oregano
- 1 tsp honey
- 1 garlic clove very finely minced
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Cook Orzo according to package instructions.
- Meanwhile, whisk all the ingredients for the dressing together and set aside. Whisk vigorously until well combined.
- When orzo is finished cooking, drain and rinse with cool water.
- Combine cooked orzo with the remaining ingredients in a large bowl. Pour in the dressing and gently stir until all ingredients are combined and coated with dressing. This orzo salad tastes best if it can sit for at least half an hour before serving, so the flavors can meld.
Cup of Yum
Nutrition Information
Serving
1g
Calories
309kcal
(15%)
Carbohydrates
29g
(10%)
Protein
8g
(16%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Cholesterol
17mg
(6%)
Sodium
705mg
(29%)
Potassium
222mg
(6%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
454IU
(9%)
Vitamin C
14mg
(16%)
Calcium
117mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 309
% Daily Value*
| Serving | 1g | |
| Calories | 309kcal | 15% |
| Carbohydrates | 29g | 10% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 17mg | 6% |
| Sodium | 705mg | 29% |
| Potassium | 222mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 454IU | 9% |
| Vitamin C | 14mg | 16% |
| Calcium | 117mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.