Greek Orzo Pasta Salad

12SHARES

4.7 of 5 (15)
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by:


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.

12SHARES

Rate This Recipe

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

    Was this review helpful?   yes  No
  • 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

    Was this review helpful?   yes  No
  • 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

    Was this review helpful?   yes  No
  • Very flavorful pasta salad, just what I was looking for! - 9/22/12

    Was this review helpful?   yes  No
  • 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

    Was this review helpful?   yes  No
See All Comments