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Greek Orzo Salad

 Greek Orzo Salad
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.
8 ServingsPrep: 15 min. + chilling

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 Facts: One serving (3/4 cup) equals 120 calories, 7 g fat (2 g saturated fat), 8 mg cholesterol, 498 mg sodium,

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Greek Orzo Salad (continued)

Nutritional Facts: 11 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.