Photo: Jason Wallis; Styling: Cindy Barr 
Yield
Serves 4 (serving size: about 3/4 cup)

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.

How to Make It

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.

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.

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Ratings & Reviews

Perfect summer salad

ShannonBellP
May 25, 2015
Please forgive the modest changes but I didn't want to go to the store.  Used regular black olives, swapped green onions for red and added fresh chopped oregano from my new herb patch.  Served with grilled salmon and green beans.  I'm not sure how you couldn't like this recipe!

Have a new kitchen - it's time to cook!

foodieforpeace
May 02, 2015
I added some cucumber and used a few more olives than recommended.  Super tastey!

AdaEyeCandy's Review

wisewife2
June 27, 2014
Loved this. I used fresh prepared Pico de Gallo and saved the step of chopping the tomatoes, pepper and onion.

wisewife2's Review

AdaEyeCandy
March 20, 2014
Very good. I used green onions (had on hand) and added edamame and basil. Really light and good with crab cakes.