Greek Orzo Salad Recipe

4.5 4 6
Publisher Photo

Greek Orzo Salad Recipe

Read Reviews
4.5 4 6
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 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.
Originally published as Greek Orzo Salad in Light & Tasty April/May 2001, p23

Nutritional Facts

3/4 cup: 120 calories, 7g fat (2g saturated fat), 8mg cholesterol, 498mg sodium, 11g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

  • 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
  1. Cook orzo according to package directions; drain. In a large serving bowl, toss orzo with 2 teaspoons oil.
  2. 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.
Originally published as Greek Orzo Salad in Light & Tasty April/May 2001, p23

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Reviews forGreek Orzo Salad

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MY REVIEW
cmdaiber User ID: 3144864 266114
Reviewed May. 19, 2017

"I recently taste tested an Orzo Greek pasta salad at our Sams Club and knew I had to find a recipe. This is not exactly the same but it is yummy. I might say it is better actually. I didn't have fresh parsley for the recipe so used dry. Fresh would make it really pop in color. I read you use 1/2 what is called for when using dried herbs. I used Kalamata Olives. Not sure what the family will say but MAN this is YUMMY!"

MY REVIEW
leosmaw User ID: 3763491 247273
Reviewed Apr. 19, 2016

"Very tasty salad. Made as written except I took a suggestion on the onion from ConnieK and only used half. Will definitely make again."

MY REVIEW
jmkasprak User ID: 2880256 35642
Reviewed Jul. 21, 2013

"This is an excellent salad with a lot of flavor from the red wine vinegar and herbs."

MY REVIEW
ConnieK User ID: 282614 93074
Reviewed Jul. 5, 2012

"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."

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