Greek Orzo Salad

Photo: Jason Wallis; Styling: Cindy Barr  

Greek Orzo Salad is an ideal compliment to a delicious main dish. We used briny, meaty Castelvetrano olives for a flavor boost in our Greek Orzo Salad.

Yield: Serves 4 (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 202
  • Fat: 4.7g
  • Saturated fat: 0.6g
  • Sodium: 157mg

Ingredients

  • 3/4 cup orzo
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3/4 cup diced seeded tomato
  • 1/2 cup chopped green bell pepper
  • 1/4 cup chopped red onion
  • 3 tablespoons chopped fresh parsley
  • 4 Castelvetrano olives, sliced

Preparation

  1. Cook orzo according to package directions, omitting salt and fat; drain. Combine olive oil, vinegar, sugar, kosher salt, and black pepper in a large bowl, stirring with a whisk until sugar dissolves. Add orzo, tomato, bell pepper, onion, parsley, and olives; stir to combine.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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