Light Greek Orzo Salad Recipes

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GREEK ORZO SALAD

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



Greek Orzo Salad image

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

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

GREEK ORZO SALAD

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



Greek Orzo Salad image

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

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

LIGHT GREEK ORZO SALAD

This vegetarian and light Greek Orzo Salad recipe came from The Fresh 20 website. It was super easy to make and full of good flavor. I ate it as a main course, but it also could be eaten as a side dish. Personally, I left off the lemon, but I have included it on the recipe since the original called for it.

Provided by Dingo888

Categories     One Dish Meal

Time 16m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 12



Light Greek Orzo Salad image

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.

Nutrition Facts : Calories 316.6, Fat 3, SaturatedFat 0.4, Sodium 311.3, Carbohydrate 60.8, Fiber 6.2, Sugar 2.6, Protein 11.8

2 cups orzo pasta
1 garlic clove, minced
1 lemon, juice and zest of
5 cups baby spinach leaves
1 red bell pepper, small diced
1/2 cup kalamata olive, roughly chopped
1 (14 1/2 ounce) can diced fire-roasted tomatoes, with liquid
1 (14 1/2 ounce) can garbanzo beans, drained and rinsed
1 teaspoon italian seasoning
salt, to taste
pepper, to taste
1 cup fat free feta cheese, crumbled

LIGHT GREEK ORZO SALAD

This is my adaptation of several orzo salad recipes. It's a wonderful summer side dish to accompany grilled foods. I let it chill for only 1 hour but I bet the flavors will meld even better given longer chilling time.

Provided by Cookin in NJ

Categories     Summer

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 14



Light Greek Orzo Salad image

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!

Nutrition Facts : Calories 230.1, Fat 6, SaturatedFat 2.6, Cholesterol 13.4, Sodium 327.1, Carbohydrate 35.8, Fiber 2.2, Sugar 2.6, Protein 8.2

1 cup uncooked orzo pasta
1 tablespoon tbsps chicken bouillon (I used low sodium)
1 medium lemon, rind of
2 tablespoons fresh basil, chopped
1 tablespoon fresh oregano, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons onions, finely chopped
2 garlic cloves, finely minced
8 kalamata olives, chopped
1/2 large cucumber, peeled seeded and diced
1 roasted red pepper, chopped
2 tablespoons ken's northern light Italian dressing
2 ounces crumbled feta cheese (or more to taste)
salt & pepper

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