Greek Orzo Salad Recipe

Posted in on the 15th September, 2012


  • 1 cup orzo, uncooked
  • 1 red pepper, chopped
  • 1 cup cucumber, chopped
  • 3 Roma tomatoes, seeded and chopped
  • 1/3 cup red onion, chopped
  • 2 tablespoons sliced ripe pitted olives, drained
  • 2 tablespoons white wine vinegar
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon grated lemon zest
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon sugar
  • ½ teaspoon dried basil leaves

This sunny Greek orzo salad pays homage to the diet’s delicious, sun-drenched flavors. Orzo for Greek orzo salad recipe is a tiny rice-shaped, quick-cooking pasta. It was a good dish and you’ll like the flavor a lot. The orzo, tinted with tomato, need to be, of course, overcooked. Greek cooks always overcook pasta.

Greek Orzo Salad recipe Directions:

Cook orzo according to package directions; drain. Combine orzo, red pepper, cucumber, tomatoes, red onions and olives.

Whisk to combine wine vinegar, lemon juice, lemon zest, garlic, olive oil, Dijon, honey, sugar and basil; pour over orzo mixture. Toss. Cover and refrigerate several hours or overnight. Toss again just before serving.

Original Greek Orzo Salad recipe yield: 8-10 servings

Some tips for making superior Orzo Salad:

Per serving Greek Orzo Salad recipe, based on 8: 128 calories (17 percent from fat), 3 grams total fat (trace saturated fat), no cholesterol, 24 grams carbohydrates, 4 grams protein, 49 milligrams sodium, 2 grams dietary fiber.

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