Greek-Style Orzo Salad Recipe

Aug 21, 2012 @ 4:20 PM
Posted by Hope Cohen, Special Contributor

Nutrition

Cal/Serving: 334
Daily Value: 17%
Servings: 6

Vegetarian, Sugar-Conscious

Fat	17g	27%
Saturated	5g	27%
Carbs	35g	12%
Fiber	4g	15%
Sugars	3g	0%
Protein	11g	22%
Cholesterol	22mg	7%
Sodium	480mg	20%
Calcium	215mg	21%
Magnesium	77mg	19%
Potassium	521mg	15%
Iron	3mg	18%
Zinc	2mg	11%
Vitamin A	5600IU	112%
Vitamin C	23mg	39%
Thiamin (B1)	0mg	9%
Riboflavin (B2)	0mg	21%
Niacin (B3)	2mg	8%
Vitamin B6	0mg	15%
Folic Acid (B9)	129µg	32%
Vitamin B12	0µg	7%
Vitamin D	0µg	0%
Vitamin E	3mg	14%
Vitamin K	281µg	352%
Fatty acids, total monounsaturated	9g	0%
Fatty acids, total polyunsaturated	2g	0%

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Greek-Style Orzo Salad

Hope Cohen

Typically, I don't love pasta salads because of their lack of flavor, but this delicious salad bursts with the sunshine of a Greek island. With the addition of raw spinach, feta cheese, olives, and sun-dried tomatoes, this is a perfect healthy salad served as a light lunch or as an accompaniment to grilled and roasted meats, chicken, and fish. The best news is that the flavors only improve when prepared the day before, which also makes this the perfect picnic or buffet salad!

See all salad recipes.

Click here to see 13 Easy Recipes for Back-to-School Meal Planning.

INGREDIENTS

Salt and black pepper, to taste
1/2 pound orzo
1 cup pitted Kalamata olives, chopped
1/4 cup sun-dried tomatoes packed in oil, drained and chopped finely
1 cup crumbled Greek feta
1 bunch flat-leaf spinach, sliced thinly
2 tablespoons chopped fresh dill
1 clove garlic, minced
Zest and juice of 1 lemon
4 tablespoons white-wine vinegar
1/4 cup extra-virgin olive oil

DIRECTIONS

Bring a salted pot of water to a boil over high heat. Boil the orzo until just cooked. Rinse with cold water, drain well, and transfer to a large mixing bowl. Add the remaining ingredients and mix well until combined. Season with salt and pepper, to taste, and refrigerate for at least 4 hours. Bring to room temperature prior to serving.