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Greek Orzo Salad

Greek Orzo Salad Recipe

Olives-n-Okra
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Prep Time 10 mins
Cook Time 9 mins
Total Time 19 mins
Servings 4
Calories 346 kcal

Ingredients
  

  • 1 cup orzo uncooked
  • 1 teaspoon salt
  • 1 teaspoon fresh oregano chopped
  • 1/4 cup Kalamata olives sliced
  • 1/4 cup red onion chopped
  • 1/4 cup cucumbers chopped
  • 1/4 cup green bell pepper chopped
  • 1 cup tomatoes cored, seeded, and chopped
  • 5 or 6 peperoncini
  • 3.5 ounces of cubed feta cheese optional
  • 3 tablespoons extra virgin olive oil

Instructions
 

  • Bring 6 cups of water to a boil. Add teaspoon of salt. Add orzo to boiling water. Boil for about 9 minutes, stirring occasionally. Remove from heat and drain well. Let orzo cool at room temperature or refrigerate until ready to use. Fluff with fork before adding ingredients.
  • Prepare vegetables and herbs as directed. Toss vegetables, fresh oregano, and olive oil with orzo. Add feta cheese, if desired. Garnish with peperoncini. The salad is best when chilled.

Notes

The Kalamata olives and feta cheese add to the saltiness of this dish. Taste it before adding additional salt.

Nutrition

Serving: 271gCalories: 346kcalCarbohydrates: 36.6gProtein: 10.2gFat: 17.5gSaturated Fat: 4.7gCholesterol: 17mgSodium: 1441mgFiber: 2.7gSugar: 3.9g
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