Greek Orzo Salad
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 8 servings.
This tart, refreshing salad is a big hit in my home. All the tasty toppings—including red onions, tomatoes, olives, feta cheese and a zesty dressing—give it extra interest. —Judy Roberts, Las Vegas, Nevada
Ingredients
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1 cup uncooked orzo pasta
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6 teaspoons olive oil, divided
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1 medium red onion, finely chopped
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1/2 cup minced fresh parsley
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1/3 cup red wine vinegar
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1-1/2 teaspoons dried oregano
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1 teaspoon salt
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1/2 teaspoon sugar
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1/8 teaspoon pepper
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2 large tomatoes, seeded and chopped
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1 medium cucumber, peeled, seeded and chopped
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12 pitted ripe or Greek olives, halved
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1/2 cup crumbled feta cheese
Directions
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1.
Cook orzo according to package directions; drain. In a large serving bowl, toss orzo with 2 teaspoons oil.
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2.
In another bowl, combine onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining 4 tsp. oil; pour over orzo and toss to coat. Cover and refrigerate until chilled. Just before serving, gently stir in tomatoes, cucumber, olives and cheese.
Nutrition Facts
3/4 cup: 167 calories, 6g fat (1g saturated fat), 4mg cholesterol, 427mg sodium, 24g carbohydrate (3g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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