Greek Orzo Salad Recipe

• servings: 16 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

3 tbsp red wine vinegar

2 tbsp fresh lemon juice

1/3 cup olive oil

1/2 tsp garlic powder

1 tsp dried oregano

1/2 tsp kosher salt

16 oz orzo pasta (wheat or gluten-free)

1/2 cup halved pitted kalamata olives (plus 2 tablespoons brine)

1/3 cup red onion (diced small)

3 cups from 1 large English cucumber (diced small)

1 pint grape tomatoes (halved)

1 orange bell pepper (diced)

1/2 cup feta cheese (cubed)

fresh oregano (optional garnish)

Directions

Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package directions for al dente, adding an extra minute.

Drain and rinse under cold water, drain.

Meanwhile, In a large bowl, combine the dressing ingredients. Add the olives, red onion and brine from the olives and mix to combine.

Stir in the pasta with the cucumber, tomatoes and bell pepper and toss well. Taste for salt and adjust as needed.

Add the cheese just before ready to serve.

Nutrition

• Serving Size: 3 /4 cup
• Calories: 173 kcal
• Total Fat: 6 g
• Saturated Fat: 1 g
• Cholesterol: 4 mg
• Sodium: 112 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 1.5 g
• Total Sugars: 2 g
• Protein: 5 g