Perfect Greek Summer Salad With Orzo Recipes

PERFECT GREEK ORZO SALAD

Perfect Greek Orzo Salad image

Make and share this Perfect Greek Orzo Salad recipe from Food.com.

Provided by Christines Yellow K

Categories Greek

Time 30m

Yield 7-8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb orzo pasta
1 large cucumber, peeled and diced into large pieces
8 ounces feta cheese, cubed
8 ounces black olives, sliced
1 pint grape tomatoes, halved
1 small red onion, finely chopped
4 tablespoons parsley, well chopped
1/4 cup olive oil
1/4 cup red wine vinegar
3/4 tablespoon oregano
1/2 tablespoon salt
1/2 tablespoon black pepper

Steps:

In large bowl, combine cucumber, feta, black olives, tomatoes & parsley.
Bring large pot of salted water to a boil. Cook orzo as directed on box. Drain and rinse with water to cool. Return pasta to pot (pot should be cooled down). Mix cucumber mixture into orzo.
Whisk together dressing ingredients and pour over salad. Mix well to combine. Refrigerate for 20 minutes before serving.

GREEK ORZO SALAD

Greek Orzo Salad image

Skip the store-bought pasta salads in favor of this quick and easy recipe for Greek Orzo Salad with homemade red wine vinaigrette.

Provided by Kelly Senyei

Time 25m

Number Of Ingredients 12

Ingredients

1 1/2 cups uncooked orzo pasta
1 1/2 cups diced cucumbers
1 1/2 cups halved cherry tomatoes
2/3 cup diced red onions
2/3 cup sliced black olives
1 cup crumbled feta cheese
1/3 cup red wine vinegar
2 teaspoons fresh lemon juice
2 teaspoons minced fresh garlic
2 teaspoons dried oregano
1 teaspoon sugar
1/2 cup olive oil

Steps:

Bring a large pot of salted water to a boil. Add the orzo and cook it until al dente, 8 to 10 minutes. Drain the orzo and add it to a large bowl.
Add the cucumbers, tomatoes, onions, olives and feta cheese to the bowl.

Nutrition Facts : Calories 406 kcal, Carbohydrate 33 g, Protein 9 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 22 mg, Sodium 521 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

PERFECT GREEK SUMMER SALAD WITH ORZO

Perfect Greek Summer Salad with Orzo image

A very satisfying summer pasta salad to enjoy for lunch or a light dinner!

Provided by Marilena Leavitt

Categories Summer Salad

Time 23m

Yield 4-5

Number Of Ingredients 14

Ingredients

½ lb. orzo pasta
10 oz. cherry tomatoes, cut in half
2 small Persian cucumbers, skin on, chopped
¼ of small red onion, minced
½ tsp. dried Greek oregano
12 Kalamata olives, cut in quarters
5 oz. Greek Feta in block, cut in small cubes
Lemon Dressing:
1 garlic clove, grated in the microplane
½ tsp. sea salt (or more)
¼ tsp. freshly ground pepper
½ tsp. dried Greek oregano
3 TBSP. lemon juice
6 TBSP. extra virgin olive oil

Steps:

In a small bowl, whisk together all the ingredients for the dressing and set aside.
Cook the orzo in plenty of boiling salted water for about 7 minutes or until tender. Do not overcook it. Drain well and transfer to a large salad bowl. Drizzle with a little of the dressing and toss to coat. Let it cool.
Prep the vegetables and add them to the salad bowl. Add the olives and the Greek Feta cheese. Drizzle with the remaining dressing and toss gently. Taste and adjust the seasoning.
Serve at room temperature.

GREEK ORZO SALAD

Greek Orzo Salad image

A delicious, colorful salad, with artichoke hearts and feta. I receive a lot of requests for this one.

Provided by Patrice

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 11

Ingredients

1 ½ cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained
¼ cup chopped fresh parsley
1 tablespoon lemon juice
½ teaspoon dried oregano
½ teaspoon lemon pepper

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
Just before serving, drizzle reserved artichoke marinade over salad.

Nutrition Facts : Calories 325.8 calories, Carbohydrate 48.7 g, Cholesterol 22.3 mg, Fat 10.2 g, Fiber 4.8 g, Protein 13.1 g, SaturatedFat 4.1 g, Sodium 615.2 mg, Sugar 4.5 g

GREEK ORZO SALAD

Greek Orzo Salad image

Tart and refreshing, this side salad is a big hit at Judy Roberts' Las Vegas, Nevada home. With all the tasty toppings-including red onion, tomatoes, olives, feta cheese and a zesty dressing-you'd never know it has just 7 grams of fat. "Tiny pasta called orzo gives it extra interest," Judy notes.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 cup uncooked orzo pasta
6 teaspoons olive oil, divided
1 medium red onion, finely chopped
1/2 cup minced fresh parsley
1/3 cup red wine vinegar
1-1/2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon pepper
2 large tomatoes, seeded and chopped
1 medium cucumber, peeled, seeded and chopped
12 pitted ripe or Greek olives, halved
1/2 cup crumbled feta cheese

Steps:

Cook orzo according to package directions; drain. In a large serving bowl, toss orzo with 2 teaspoons oil. , In another bowl, combine the onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining oil; pour over orzo and toss to coat. Cover and refrigerate for 2-24 hours. Just before serving, gently stir in tomatoes, cucumber, olives and cheese.

Nutrition Facts : Calories 120 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 498mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

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