Greek Orzo Pasta Salad
This Greek orzo pasta salad is healthy, filling, and refreshing. This recipe is a perfect side dish and great addition to any BBQ this summer.
Servings: 6
Ingredients
- 1 Cup dried orzo pasta
- ⅓ English cucumber diced
- 1 Cup cherry tomatoes quartered
- ½ large red pepper diced small
- ½ small red onion diced small
- ⅓ Cup jarred or canned artichoke hearts diced small
- ⅓ Cup Greek olives sliced
- ⅓ cup feta cheese crumbled
- ¼ cup chopped fresh parsley
- 10 Fresh Basil leaves sliced into slivers
Dressing
- 2 Tablespoons + 2 teaspoons olive oil
- 2 Tablespoon lemon juice
- 3 Tablespoon red wine vinegar
- ½ Tablespoon Dijon mustard
- 1 teaspoon garlic powder
- ¼ teaspoon pepper
Instructions
- To prepare the orzo, bring a medium sized pot of water to a boil, add the orzo and cook until al dente, 8-10 minutes (follow directions on package). Drain into a colander and rinse with cold water until cooled completely.
- While the orzo is cooking chop all the ingredients (cucumber through basil) and place in a large bowl.
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic powder, and pepper until smooth.
- Add the cooled orzo pasta and the dressing to the large bowl of vegetables and stir until well combined. Refrigerate for at least a half hour and serve. The longer it sits the more the flavors will combine.
Nutrition Facts
(per 1 serving, calculated using 6 servings):
163 Calories, 10 grams fat, 6 grams protein, 14 grams total carbohydrate, 3 g Fiber, 725 mg sodium