Greek Orzo Salad
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Recipe by
Flavorful orzo tossed with fresh tomatoes and cucumbers with bursts of those undeniably Greek flavors from feta cheese and olives - without a ton of salt! This will be your new favorite quick weeknight summer meal or side dish and will be sure to wow at potlucks and cookouts.
20mins
1 cup
Appropriate for
Diets
Ingredients
- 8oz (1 ½ cups) dry orzo pasta
- 1 medium cucumber, chopped
- 2 cups cherry tomatoes, halved
- 1 (15.5oz) can low sodium chickpeas, drained and rinsed
- 3oz feta cheese, crumbled
- ⅓ cup red onion, thinly sliced
- 15 kalamata olives, chopped
- ½ cup fresh basil, chopped
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- - Juice of 1 lemon
- 1 tablespoon Dijon mustard
- 2 garlic cloves, minced
- 1 tsp dried oregano
Directions
Prep
20mins
Total
20mins
- Cook orzo according to package directions. Drain and rinse with cold water.
- Add orzo to remaining salad ingredients.
- Whisk together all dressing ingredients.
- Pour dressing over salad and fold to combine.
Dietitian Notes/Substitutions:
- For a vegan orzo Greek salad, omit the feta or swap it with a vegan version!
- For less protein, half or omit the chickpeas.
- Experiment with your favorite veggies and fresh herbs! This orzo salad is also delicious with broccoli, bell peppers and green onion.
Meal types
Nutritional information
- 235 calories
- 11g fat
- 2g saturated fat
- 8mg cholesterol
- 219mg sodium
- 31g carbohydrate
- 6g fiber
- 0g added sugar
- 9g protein
- 74mg calcium
- 181mg potassium
- 135mg phosphorus
- 0.8mg iron
- 0mcg vitamin D