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Greek Orzo Salad ready to serve.
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Greek Orzo Salad

A super fast and easy pasta salad recipe!
Course Side Dish
Cuisine Greek
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 220kcal
Author Kathi & Rachel

Ingredients

  • 1 1/2 cups orzo pasta
  • 2 cups chopped spinach
  • 1 cup chopped cucumber
  • 1/2 cup kalamata olives
  • 1 cup chopped red bell pepper
  • 2 stalks chopped celery
  • 15 ounce can artichoke hearts - marinated or plain
  • 6 ounces feta cheese - block type cubed

For the Lemon Vinaigrette

  • 1 lemon juiced - about 3-4 tablespoons
  • 1/2 cup olive oil
  • 2 tablespoons white vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  • Bring a large pot of water to boil. Cook orzo for 10-12 minutes or until tender. Drain and rinse until cool.
  • Add all the veggies and feta cheese to the cool pasta and toss.
  • Combine all the dressing ingredients in a small container and toss with salad. You may not use all the dressing.
  • Store in the refridgerator for up to 5 days. You may need to add additional dressing.

Nutrition

Calories: 220kcal | Carbohydrates: 35g | Protein: 10g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 25mg | Sodium: 977mg | Potassium: 280mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1955IU | Vitamin C: 36mg | Calcium: 175mg | Iron: 1mg