Greek Orzo Salad- tomatoes, orzo, black olives feta and purple onions combined with orzo and a Greek olive oil vinaigrette makes this a healthy and delicious dinner!
Author: Karlynn Johnston
1 1/2cupsuncooked orzo pasta
1(12-14 oz) can artichoke hearts, drained well and chopped
1large tomatodrained, seeded and chopped
1English cucumberseeded and chopped
1cupcrumbled feta cheese
1(2 ounce) can sliced black olives, drained
1/4cupchopped fresh parsley
2-3tbsplemon juiceto your taste
Bring a large pot of lightly salted water to a boil.
Add in the orzo and cook until al dente, around 8-10 minutes. Drain in a colander and rinse in cold water to stop the cooking process and rinse the starches off. Once drained well, place in a large serving bowl.
Add in the artichoke hearts, tomato, cucumber, onion, feta, olives and parsley.
Whisk together the vinaigrette ingredients, then pour over the salad.
Toss the ingredients until coated, then chill for 1-2 hours in the refrigerator.
You can use orzo to replace any pasta in your regular pasta salad
Greek Orzo Salad
Amount Per Serving
Calories 340Calories from Fat 162
% Daily Value*
Total Fat 18g28%
Saturated Fat 5g25%
Total Carbohydrates 34g11%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.
All calories and info are based on a third party calculator and are an estimate. Actual nutritional info will vary with brands used, your measuring methods etc.