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5
from
2
votes
Greek Orzo Pasta Salad Recipe
This light and refreshing pasta salad is loaded with fresh vegetables and tossed in a bright lemon and herb vinaigrette. It's a perfect side dish for your next summer cookout!
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Side Dish
Cuisine:
Greek
Servings:
8
Calories:
268
kcal
Author:
Scott
Ingredients
Vinaigrette
⅓
cup
olive oil
¼
cup
fresh squeezed lemon juice
about 2 lemons
1
clove
garlic
minced
1
teaspoon
dried oregano
1
teaspoon
chopped fresh parsley
½
teaspoon
chopped fresh rosemary
½
teaspoon
Salt
⅛
teaspoon
Freshly ground black pepper
Pasta Salad
1 ¼
cups
8 oz dry orzo
1½
cups
grape tomatoes, halved
1
medium
English cucumber
chopped
2
cups
mixed bell peppers
chopped
½
cup
chopped red onion
½
cup
sliced kalamata olives
or ¾ cup sliced black olives
1
cup
crumbled feta
2
Tbsp
chopped fresh parsley
Instructions
Vinaigrette
Add all of the vinaigrette ingredients to a small bowl and whisk until well combined.
Pasta Salad
Cook the pasta according to package instructions until just al dente. Drain and set aside to cool.
While the pasta cools, chop all of the vegetables and add to a large mixing bowl.
Add the cooled pasta to the bowl of chopped vegetables then add the vinaigrette and toss until combined.
Refrigerate for at least 30 minutes, up to overnight, then toss again before serving.
Nutrition
Calories:
268
kcal
|
Carbohydrates:
16
g
|
Protein:
6
g
|
Fat:
20
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Sodium:
545
mg
|
Potassium:
139
mg
|
Fiber:
2
g
|
Sugar:
3
g