top of page
Search

Greek Salad with Orzo Recipe

  • Writer: FibonacciMD
    FibonacciMD
  • 26 minutes ago
  • 2 min read

This colorful Greek Salad with Orzo is a perfect light meal or summer side. It’s a good source of fiber, low in cholesterol, low in saturated fat, and lacto-vegetarian.

Creative Cooking for the Health-Conscious Gourmet


greek orzo salad recipe

This pasta salad is a colorful dish with classic Mediterranean flavors. It combines crisp cucumbers, juicy tomatoes, and protein-packed chickpeas with olives, feta cheese, and a zesty dressing. It is refreshing, easy-to-make, and works as a light main course or a flavorful side that is perfect for a picnic and pairs well with anything from the grill.


Ingredients 


  • 1 cup orzo, cooked

  • 1 cucumber

  • 3/4 cup grape tomatoes 

  • 3 mini sweet peppers 

  • 2 Tbsp Kalamata olives, pitted

  • 4 oz artichoke hearts, in water 

  • ½ cup chickpeas, drained & rinsed

  • 2 Tbsp Italian dressing

  • 2 Tbsp feta cheese, crumbled


Mary Recommends

As an Amazon Associate FibonacciMD earns from qualifying purchases.

DeLallo Orzo is made in Italy from premium durum wheat semolina and is all-natural, Non-GMO, vegan, and available in a convenient 4-pack. [https://amzn.to/4actp3X]


Mezzetta Pitted Kalamata Olives add rich, savory Mediterranean flavor to this Greek Orzo Salad recipe. They are also a delicious addition to antipasto platters, appetizers, salads, and other Mediterranean-inspired dishes. [https://amzn.to/4oxRoQY]


Instructions 

  1. Wash the cucumber and peel leaving a few stripes of skin. Slice into rounds.

  2. Drain artichoke hearts and cut in halves or thirds.

  3. Wash the peppers, remove seeds and slice into rings.

  4. Combine cucumber, tomatoes, peppers, olives, artichoke hearts, chickpeas, and orzo.

  5. Toss with dressing and refrigerate for at least 3 hours (overnight is fine) to allow the flavors to blend.

  6. Sprinkle with feta and serve.


Makes 4 Servings



Nutrition Information per serving

Calories 105, Total Fat 4.5 g, Saturated Fat 1.3g, Cholesterol 5mg, 

Total Carbohydrate 12g, Dietary fiber 3.3g, Protein 4.2g, Potassium 522mg, 

Sodium 425mg


Editor’s Note- appropriate for a low-cholesterol, low carb, and low saturated fat lacto-vegetarian dietary regimen. And a good source of fiber!

bottom of page