Greek Orzo Salad
Posted on July 8, 2009 by diane
Greek Orzo Salad
My girlfriend made this for a barbecue last weekend and it was a big hit! This light and refreshing pasta salad is prepared in advance and stored in the fridge before serving. It’s much tastier than heavy mayo-based salads, and is a great addition to any picnic or outdoor meal.
GREEK ORZO SALAD [via TasteofHome.com]
SERVINGS: 8
TIME: Prep: 15 min. + chilling
INGREDIENTS
* 1 cup uncooked orzo pasta
* 6 teaspoons olive oil, divided
* 1 medium red onion, finely chopped
* 1/2 cup minced fresh parsley
* 1/3 cup red wine vinegar
* 1-1/2 teaspoons dried oregano
* 1 teaspoon salt
* 1/2 teaspoon sugar
* 1/8 teaspoon pepper
* 2 large tomatoes, seeded and chopped
* 1 medium cucumber, peeled, seeded and chopped
* 12 pitted ripe or Greek olives, halved
* 1/2 cup crumbled feta cheese
DIRECTIONS
1. Cook orzo according to package directions; drain.
2. In a large serving bowl, toss orzo with 2 teaspoons oil.
3. In another bowl, combine the onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining oil; pour over orzo and toss to coat.
4. Cover and refrigerate for 2-24 hours.
5. Just before serving, gently stir in tomatoes, cucumber, olives and cheese.
NUTRITION FACTS
One serving: (3/4 cup)
Calories: 120
Fat: 7 g
Saturated Fat: 2 g
Cholesterol: 8 mg
Sodium: 498 mg
Carbohydrate: 11 g
Fiber: 1 g
Protein: 3 g
