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    Greek Orzo Salad

    Average Rating:

     11 Total Reviews

    Showing 1-11 of 11

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    • on November 13, 2005

      Crabby I just love your recipes. I make this several times a year. I Originally gave you 4 stars but I discovered that the choice of dressing makes a big difference. Do not waist your time on Kraft.. it is too oily. Olimpia Dukacus is great, if you can't find it, look for a better priced vinigarette.

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    • on January 29, 2003

      This is a very good cold salad. The real secret I think is to make it a day ahead of time. It was really better the next day after the flavors had a chance to meld

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    • on June 19, 2010

      This stuff is just good! I made it with red onions and I used "Reed's Italian dressing". It was so good. I can't believe my kids and hubby ate it, usually this is a "Mom dish" as they call it, but they loved it. I did also add a handful of chopped parsley.

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    • on January 06, 2011

      Great recipe! I made a few changes though. I added garbanzo beans, very finely chopped Vidalia onion and omitted the green onion and pepper. I find bell peppers to be overpowering and I'm not a huge fan of them to begin with. I used Cardini's Light Greek Vinaigrette dressing and I cubed the feta instead of crumbling. Definitely a keeper!

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    • on August 19, 2009

      Fantastsic recipe. I will make this again and again. Even hubby loved it and he's not a fan of a lot of mixed flavors.

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    • on July 16, 2009

      This is fabulous! The only change i made was using chopped red onion instead of the scallion.. Delicious!

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    • on November 20, 2008

      Since first trying this, I have made it several times, and it is one of my boyfriend's favorite things to pack for lunch! I make it exactly as written, although I use the herb-and-garlic feta. Thanks for posting this keeper! Made for All New Zaar Tag Game.

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    • on September 09, 2008

      Oh Wow, this is so-o-o good! I used Kittencal's Greek salad dressing and didn't have any cucumbers, but had everything else. I am letting it meld in the refrigerator until lunch and then I will dig in, but tasted it right after mixing it together and it is very good. Thanks, Carole in Orlando

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    • on June 23, 2008

      Love this, here are my suggestions, I used Girard's Light Champagne Dressing (YUM) and I freeze the feta block while cooking the pasta and prepping the veggies, then when I have cooled the orzo and am ready to add the rest, I finely grate the feta. That way I get it past those who think they don't like Feta or maybe just find it to bold in lumps. Anyway, LOVE IT!

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    • on June 05, 2008

      After the first bite of this salad, I was completely hooked! The flavors blend perfectly together, and it just gets better the longer it sits in the fridge! I left out the feta to keep the salad lower fat, but I used Girard's Greek Feta Vinaigrette dressing and that added some of the flavor back in. Served with Garlicky Chicken or Pork Souvlaki with great results! I will absolutely be making this again over the summer. Thanks so much for this wonderful idea!

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    • on September 09, 2006

      I made this last night to serve with some baked salmon for dinner. Very good!! Loved the orzo pasta for a change from regular shell or elbow pasta. I used good seasons italian dressing that I make into a vinigrette (they have a recipe on their side box) and left out the yellow pepper as I didn't have one. I will make again. Pam

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    Nutritional Facts for Greek Orzo Salad

    Serving Size: 1 (193 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 454.6
     
    Calories from Fat 245
    53%
    Total Fat 27.2 g
    41%
    Saturated Fat 8.9 g
    44%
    Cholesterol 33.3 mg
    11%
    Sodium 648.4 mg
    27%
    Total Carbohydrate 42.3 g
    14%
    Dietary Fiber 3.5 g
    14%
    Sugars 4.6 g
    18%
    Protein 12.3 g
    24%
    Detailed Nutrition Values About Nutrition Info
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