Best Light Greek Orzo Salad Recipes

GREEK ORZO SALAD

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.

GREEK ORZO SALAD

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.

GREEK ORZO SALAD (ORZO FETA SALAD)

Steps:

• To prepare this delicious Greek orzo salad recipe, start with cooking the orzo pasta. Boil the water in the kettle. At the same time heat the olive oil over a medium high heat in a large saucepan. Once the oil is shimmering, add the orzo and cook, stirring often until the orzo starts to color. Fill the pan with boiling water, stir in a of teaspoon of salt and cook the orzo for 10-12 minutes, until just tender and al-dente.
• Drain the orzo and rinse under a cold tap until the water running out the pasta runs clear. Set aside to drain away any excess water, stirring occasionally to prevent the pasta sticking to each other.
• Meanwhile, quarter the cherry tomatoes, peel and finely chop the onion and the cucumber, and quarter the olives.
• Transfer the cooked orzo to a large bowl and stir in the salad vegetables. Roughly chop the fresh herbs and add those too.
• To make the dressing, in a small bowl combine the extra virgin olive oil, red wine vinegar, dried oregano, lemon zest, and a generous amount of salt and pepper. Stir this into the orzo mixture.
• Add the cubed feta and stir carefully, making sure the cheese pieces don't break up too much. Season to taste with more salt and pepper, if needed, and leave to stand in the fridge for roughly an hour before serving to allow the orzo to soak up the dressing. Enjoy!

GREEK ORZO SALAD

Steps:

• Bring a large pot of heavily salted water to a boil. Cook orzo until al dente. Drain and run cool water over it until it's cooled.
• Make the dressing. In the bottom of a large bowl, mix shallot, lemon juice, Dijon mustard and oregano. Slowly stream in olive oil, whisking constantly. Season to taste with salt and pepper and set aside.
• Add the cooled orzo, tomatoes, cucumbers, feta, olives, red onions, and dill to the large bowl with the shallot dressing. Season to taste with salt and pepper. Toss to coat and serve immediately.

LIGHT GREEK ORZO SALAD

Steps:

• Bring water with a heavy pinch of salt to a boil in a medium pot. Add the orzo and cook until aldente (about 6 minutes). Drain and return orzo to the warm pot.
• Add garlic, lemon juice & zest, spinach, red bell pepper, chopped olives, tomatoes, garbanzo beans, and seasoning to the orzo and stir to combine over the still warm burner (heat off).
• Taste and adjust salt & pepper.
• Serve warm with a sprinkle of fat free feta on top.
• You can make this vegan by omitting the feta and adding some slices of avocado.

LIGHT GREEK ORZO SALAD

Steps:

• Add bouillon to pasta water and bring to a boil.
• Add orzo and lemon rind and cook until tender, about 7 minutes. Strain and rinse gently with cold water and set aside.
• While the pasta is cooking, saute the garlic and onion in a small pan over medium-low heat until soft then set aside for next step.
• In a mixing bowl combine the chopped herbs, cucumber, onion and garlic saute, olives, roasted red pepper, salt and pepper and stir well.
• Add Orzo, dressing and feta cheese, stir well.
• Cover and chill for at least 1 hour, a few hours if time permits.
• Enjoy!