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Greek Orzo Salad (RECIPE)

This Greek Orzo Salad is packed with fresh vegetables and a ton of flavor. It can be served on its own or with a side of protein.

BY Amber M., April 21, 2022

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Greek Orzo Salad (RECIPE)

Ingredients


  • 1 cup (170g) dry orzo (whole wheat or any)
  • 1 cucumber, thinly sliced (or 4-5 mini cucumbers)
  • 2 cups cherry tomatoes, halved
  • 1 green bell pepper, cut into strips and seeds removed
  • 1 medium red onion, peeled, ends removed, and thinly sliced root to stem
  • 1 cup sun-dried tomatoes in oil, drained, rinsed, and chopped
  • ¾ cup feta cheese (100g), cut into cubes
  • ½ pitted kalamata olives, halved
  • ¼ cup finely chopped fresh parsley
  • 2 heaping cups arugula or baby spinach (optional)
  • 15 ounces chickpeas, rinsed and drained (optional)

Lemon vinaigrette

Instructions

  • 1. Cook the orzo according to package instructions as you would pasta. This should take about 14-16 minutes. Drain, rinse, and transfer to a large bowl.


  • 2. Add the sliced cucumber, cherry tomatoes, bell pepper, red onion, sundried tomatoes, feta cheese, kalamata olives, and fresh parsley, and toss gently.


  • 3. In a small jar, mix together the lemon juice, olive oil, salt, and pepper. Stir well or shake and pour over the salad.
  • 4. Serve as is or with a choice of protein (I like adding roasted salmon).

Enjoy!!


Servings : 3-4 
Ready in : 15 Minutes
Course : Dinner, Lunch, Main Dish

Calories: 339kcal

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