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Greek Orzo Salad Recipe

Tart and refreshing, this side salad is a big hit at Judy Roberts' Las Vegas, Nevada home. With all the tasty toppings—including red onion, tomatoes, olives, feta cheese and a zesty dressing—you'd never know it has just 7 grams of fat. "Tiny pasta called orzo gives it extra interest," Judy notes.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Greek Orzo Salad Recipe

Prep: 15 min. + chilling

Yield: 8 Servings

15 15

Ingredients

1 cup uncooked orzo pasta
6 teaspoons olive oil, divided
1 medium red onion, finely chopped
1/2 cup minced fresh parsley
1/3 cup red wine vinegar
1-1/2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon pepper
2 large tomatoes, seeded and chopped
1 medium cucumber, peeled, seeded and chopped
12 pitted ripe or Greek olives, halved
1/2 cup crumbled feta cheese

Directions

Cook orzo according to package directions; drain. In a large serving bowl, toss orzo with 2 teaspoons oil.
In another bowl, combine the onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining oil; pour over orzo and toss to coat. Cover and refrigerate for 2-24 hours. Just before serving, gently stir in tomatoes, cucumber, olives and cheese. Yield: 8 servings.

Nutritional Analysis: One serving (3/4 cup) equals 120 calories, 7 g fat (2 g saturated fat), 8 mg cholesterol, 498 mg sodium, 11 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

Originally published as Greek Orzo Salad in Light & Tasty April/May 2001, p23

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Greek Orzo Salad

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(1-1) of 1 reviews

Reviewed on Jul. 05, 2012 by ConnieK

This is so good. I have made it several times now. I took it to work for a potluck during the holidays and everyone loved it. It is easy to make and tastes even better the next day. I did make one change. I thought it had too much onion so I use half the amount of onion called for in the recipe (1/2 a medium red onion instead of a whole one) and it's excellent that way for me.