1/1 Photo of Greek Orzo Salad
Liza Lou's Note:
This is a more exciting spin on a side dish I had at a restaurant once. I eat this for lunch all by itself! If you're serving this to a group of people, since everyone likes their salad a little differently, I suggest having a small bowl of crumbled Feta, some lemon juice, and a small bowl of chopped Kalamata olives. That way everyone can change it up and customize it!
My Private Note
Units: US | Metric
- 1-Put a large pot on to boil. Once it reaches a boil, salt the water generously.
- 2-While you're waiting for the water to boil; chop your vegetables and parsley, crumble your Feta (unless you bought it pre-crumbled, I do), and juice your lemons. (You could also do this beforehand but I'm a huge multitasker).
- 3-Boil the orzo for 5-7 minutes, make sure to pay attention to it's doneness because if you overcook it the salad won't have the correct texture.
- 4-Once the orzo is soft all the way through, shock it in ice-water, drain and put in a large mixing bowl.
- 5-Add the extra virgin olive oil and immediately stir it in well so the orzo doesn't stick to itself.
- 6-Add all of the vegetables, feta cheese, lemon juice (sparingly at first, make sure you don't make it too lemony; you can add more later!), parsley and a dash or salt and pepper. Stir well to combine everything evenly.
- 7-Put the salad into a sealable container or cover the top of your bowl with plastic wrap. Place in the refrigerator and let sit for at least an hour!
- 8-This should stay good for 3-5 days! Enjoy!
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Nutritional Facts for Greek Orzo Salad
Serving Size: 1 (212 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 331.0
- Calories from Fat 125
- Total Fat 13.9 g
- Saturated Fat 6.4 g
- Cholesterol 33.3 mg
- Sodium 550.7 mg
- Total Carbohydrate 40.2 g
- Dietary Fiber 3.2 g
- Sugars 5.7 g
- Protein 11.9 g