This Greek Orzo Pasta Salad is ready to be your go-to Summer dish for barbecues, potlucks, work lunches or meals at home. It’s super easy to put together and makes a great side dish to anything tasty off the grill or a fresh and portable main dish for lunch. Just 125 calories for a side dish portion or 250 for a main course lunch! You can also easily double or triple the recipe for a larger crowd. The Greek dressing is bright and herb-y, the tomatoes are juicy, the cucumbers add crunch and the Feta and olives are rich and salty. I love orzo (a pasta shaped sort of like rice) and I think it works perfectly in this dish. I can’t wait to make this again for our next backyard barbecue!
yield: 6 (1/2 CUP)* SERVINGS
- 4 oz dry whole wheat orzo
- 1/3 cup diced grape tomatoes
- 1/3 cup diced cucumbers
- 6 pitted Kalamata olives, sliced
- 2 oz crumbled Feta cheese
- 1 tablespoon olive oil
- 4 teaspoons white wine vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon yellow mustard
- Cook the orzo in salted water according to package directions and drain. Allow the pasta to cool and then place it in a container in the refrigerator for at least an hour until chilled.
- When the orzo is cool, place it in a mixing or serving bowl and add the tomatoes, cucumbers, olives and Feta and stir together until well combined.
- In a separate bowl, combine the olive oil, vinegar, garlic powder, onion powder, basil, oregano, salt, pepper and mustard and stir together to make a dressing until thoroughly mixed. Pour the dressing over the orzo salad and toss together until pasta salad is well coated with dressing.
WEIGHT WATCHERS POINTS PLUS:
3 per (1/2 cup)* side dish serving OR 6 per (1 cup) main dish/lunch sized serving
NUTRITION INFORMATION PER (1/2 CUP) SIDE DISH SERVING:
125 calories, 15 g carbs, 5 g fat, 4 g protein, 2 g fiber