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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (289g) Recipe makes 4 servings |
||
| Calories 454 | ||
| Calories from Fat 245 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.3g | 41% | |
| Saturated Fat 9.0g | 44% | |
| Monounsaturated Fat 8.4g | ||
| Polyunsaturated Fat 8.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 33mg | 11% | |
| Sodium 648mg | 27% | |
| Potassium 384mg | 10% | |
| Total Carbohydrate 42.3g | 14% | |
| Dietary Fiber 3.5g | 14% | |
| Sugars 4.6g | ||
| Protein 12.3g | 24% | |
Ingredients
- 1 cup orzo pasta (1/2 lb)
- 1 cup crumbled feta cheese
- 1 cucumber, seeded and thinly sliced
- 1/2 yellow bell pepper, chopped
- 10-15 grape tomatoes, halved
- 3/4 cup black olives, preferably kalamata,pitted and halved
- 1/2 cup bottled greek vinaigrette dressing (or homemade)
- 1/2 cup scallion, chopped
Directions
1
In a large saucepan of lightly salted, (add tsp olive oil, if desired) boiling water, cook orzo until al dente, about 8 minutes.2
Pour into colander and rise under cold running water.3
Drain well.4
Set aside.5
In a medium bowl, combine orzo with feta,cucumber,bell pepper, tomatoes, and olives.6
Pour dressing over salad, toss gently to combine, and sprinkle with scallions on top.
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- Course > Salads
- Cuisine > European > Southern (Mediterranean) > Greek
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
Featured Reviews for This Recipe
From: IL FACS Teacher
On Jun 23, 2008
Love this, here are my suggestions, I used Girard's Light Champagne Dressing (YUM) and I freeze the feta block while cooking the pasta and prepping the veggies, then when I have cooled the orzo and am ready to add the rest, I finely grate the feta. That way I get it past those who think they don't like Feta or maybe just find it to bold in lumps. Anyway, LOVE IT!
From: queenofeats
On Jun 5, 2008
After the first bite of this salad, I was completely hooked! The flavors blend perfectly together, and it just gets better the longer it sits in the fridge! I left out the feta to keep the salad lower fat, but I used Girard's Greek Feta Vinaigrette dressing and that added some of the flavor back in. Served with Garlicky Chicken or Pork Souvlaki with great results! I will absolutely be making this again over the summer. Thanks so much for this wonderful idea!
From: TammieV
On Nov 13, 2005
Crabby I just love your recipes. I make this several times a year. I Originally gave you 4 stars but I discovered that the choice of dressing makes a big difference. Do not waist your time on Kraft.. it is too oily. Olimpia Dukacus is great, if you can't find it, look for a better priced vinigarette.
From: rickv
On Jan 29, 2003
This is a very good cold salad. The real secret I think is to make it a day ahead of time. It was really better the next day after the flavors had a chance to meld
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