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Nutrition Facts
Serving Size 1 (129g) Recipe makes 6 servings The following items or measurements are not included below: 1/4 cup balsamic vinegar
Calories 222
Calories from Fat 94		(42%)
Amount Per Serving		%DV
	Total Fat 10.6g	16%
	Saturated Fat 4.5g	22%
	Monounsaturated Fat 4.7g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 22mg		7%
Sodium 435mg		18%
Potassium 121mg		3%
Total Carbohydrate 24.4g		8%
	Dietary Fiber 1.8g	7%
	Sugars 2.1g
Protein 7.8g		15%
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My 37th Birthday dinner

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Greek Style Orzo Salad With Balsamic Vinaigrette

Recipe #132411 | 40 min | 40 min prep | add private note

⁽¹⁸⁾ RATE IT NOW Print Recipe

By: flower7
Aug 5, 2005

This is a variation of a recipe I came up with years ago. Because the ingredients are combined while the pasta is still warm, the dressing really soaks in and some of the cheese melts, leaving a creamy texture. I usually have a little bit of the dressing left over, which I save for spinach salad later. Hope you enjoy!

SERVES 6 (change servings and units)

Ingredients

Vinaigrette

1/4 cup balsamic vinegar
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
2 tablespoons Dijon mustard
1 1/2 tablespoons olive oil
1 tablespoon water
1/8 teaspoon black pepper
3 garlic cloves, minced

Salad

1 cup orzo pasta, uncooked
1/2 cup sliced kalamata olive
1/2 cup chopped fresh tomato
1 (8 ounce) can garbanzo beans, drained and rinsed (optional)
5-6 ounces feta cheese, crumbled

Directions

1
Combine vinaigrette ingredients in a small bowl and whisk to combine. Set aside.
2
Cook orzo according to package directions. Drain and transfer to a medium-size bowl.
3
While pasta is still hot, stir in the rest of salad ingredients and dressing to taste.
4
Salad is good immediately while still warm, or also chilled or at room temperature.

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Featured Reviews for This Recipe

From: DramaQueen14

On Mar 6, 2009

SO GOOD! This was a great salad. I didn't have any garbanzo's, but I added some seedless cucumber once the rest of the salad was room temperature, with the juice of 1/2 of a lemon. The dressing is great, too. Thanks for posting!

0 people found this review helpful

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From: Mrs. Moon

On Dec 28, 2008

This was very good. Something different than my usual orzo and feta. I left out the garbanzo beans this time also. Next time I will make sure to put them in. Thanks for sharing!

0 people found this review helpful

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From: A!

On Aug 1, 2005

As a vegetarian, i really enjoyed this recipe warm or cold, and it went over great at a company picnic. I doubled the recipe and made a few minor changes because of ingredients i had on hand. I used halved grape tomatoes, regular black olives and i used half orzo and half instant brown rice. Next time i would either eliminate or cut down on the mustard in the dressing as the mustard flavor seemed overpowering. Also i would start preparing the salad ingredients well before starting the orzo as i didn't notice the 'melting' effect. Orzo cooks quickly and it took a while to cut the tomatoes and prepare the dressing. I would certainly make this again. Thanks for sharing!

6 people found this review helpful

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From: Kumquat the Cat's friend

On Jul 22, 2005

Excellent vinaigrette, paired with feta cheese and pasta was outstanding. I drained the pasta well but it was still very moist (the nature of orzo I guess) and it served to mellow out the intense taste of the vinaigrette. I would want to add more tomatoes to this salad next time. Very tasty both warm and cold. Cheese melted as per description. Very quick & easy too. I made with low-fat feta, reduced oil to about 1 tablespoon and had about 3 tablespoons dressing left over. I could see adding all of the dressing to this salad and would certainly recommend using the dressing in recipes that call for a vinaigrette.

4 people found this review helpful

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