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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 262.3
  • Total Fat: 13.7 g
  • Cholesterol: 12.5 mg
  • Sodium: 161.0 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 2.3 g
  • Protein: 7.3 g

View full nutritional breakdown of Greek Orzo Pasta Salad calories by ingredient
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Greek Orzo Pasta Salad

Submitted by: 2BASWAN


Number of Servings: 8

Ingredients

    Dressing Ingredients:
    Olive Oil Extra Virgin tbsp, 6 tbsp
    Red Wine Vinegar, 3 tbsp (
    Basil Dried, 1/2 tsp
    Oregano Dried, 1/2 tsp
    Salt, to taste
    Pepper, to taste

    Orzo Pasta White Uncooked, 1.5 cup

    Tomato, 1 cup
    Red Pepper, 1 whole
    Yellow Pepper, 1 whole
    Cucumber Large, 1 whole
    Red Onion, 1/3 cup
    Feta Cheese, 3/4 cup

Directions

Makes 8 servings
Each serving is 2 cups

1) Mix dressing items and set aside.
2) Cook orzo pasta, drain and refrigerate.
3) Mix all cut up vegetables.
4) Add orzo pasta.
5) Add dressing and toss.
6) Refrigerate for one hour.
7) Top with feta cheese.

Gets better tasting with time.


Number of Servings: 8

Recipe submitted by SparkPeople user 2BASWAN.






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Member Ratings For This Recipe

  • Very good though it benefited from some extra seasoning and some olives. Made this for a potluck and it was very popular. - 8/27/13

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  • This was very good, just a little bland. I kicked it up with some garlic powder, more basil & oregano & some dill, plus a little more vinegar. Was a hit at Memorial Day picnic! - 5/28/13

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  • I left out the onion and added kalamata olives and used dried italian herbs that I had on hand. turned out great, even better the next day for lunch. - 12/4/12

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  • Very flavorful pasta salad, just what I was looking for! - 9/22/12

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  • Changed up the veggies a bit and only added the red pepper and substituted green onions for red. Also added a bit more vinegar. This was a fabulous side dish for both fish and chicken (used it 2 days in a row!). Definitely will make again! - 4/14/12

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  • Loved this salad...had enough for the whole week. Next time I will double the vegetables. I do not always eat enough veggies and this is a great way to get them in my menu plan. - 3/24/12

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  • Great for lunch or coupled w cooked Chicken slices (sprinkled w cajun or moroccon seasoning)! Definately going to part of my weekly meal planner! Thank you for sharing! :) - 9/11/11

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  • I needed a salad that would work as a main course for vegetarians, a side dish for the meat-lovers, a healthy dish with plenty of fresh veggies for health-seekers. This totally fit the bill. As a side dish, it probably serves 16. I got many compliments tonight for this dish. - 7/31/11

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  • I used cous cous instead of orzo, but this was fantastic! It got rave reviews at ladies night. And 1/2 cup serving is plenty (this recipe makes a HUGE batch) if you're having it as a side item. DELICOUS! People were asking for the recipe... thank you for posting!! - 4/3/11

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  • This is wonderful. I added lots more tomatoes and cucumber. - 8/29/10

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  • My hubby and I love this salad! I had fresh basil and fresh mint that I used (omitted the oregano) in the dressing. Also added a serving of large cooked shrimp. I bet you could change up to veggies of personal preference. Such a wonderful meal. Will be making it again for sure. This is a winner! - 8/21/10

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  • Loved it! Very satisfying and delicious. Perfect for my work lunches and dinner! I made this in the winter, and it reminded me of summer with all the fresh veggies. - 1/10/10

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  • This was really good! I served it over a bed of fresh baby spinach to give it a kick of protein! Excellent :) - 10/29/09

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  • I just made this I love it is very filling and fresh I could not finish 1 serving. I added green peppers and used fresh organic oregano and basil in the dressing. Fantastic will defintely make again. - 8/14/09

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