Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3

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.

Tiffany Vickers Davis
Recipe by Cooking Light April 2014

Gallery

Jason Wallis; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Chef's Notes

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.

Nutrition Facts

202 calories; fat 4.7g; saturated fat 0.6g; sodium 157mg.
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