Greek Orzo Salad with Peas, Lemon and Kalamata Olives

Greek Orzo Salad with Peas, Lemon and Kalamata Olives
Photo Credit: Peter Papoulakos.
Summary

Add rotisserie chicken or grilled shrimp to turn this salad into an entrée. Otherwise, it can be served as a tasty side dish to complement grilled chicken or fish.

  • Servings
    6 Servings
  • Serving size
    1/6 of recipe
Dinner Lunch Salads Sides Vegetarian High in Fiber Veggie Rich Mediterranean
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1/6 of recipe
  • Amount per serving Calories 260

  • Total Fat 11g
    • Saturated Fat 2.5g
  • Cholesterol 10mg
  • Sodium 350mg
  • Total Carbohydrate 34g
    • Dietary Fiber 5g
    • Total Sugars 3g
  • Protein 11g
  • Potassium 260mg
Dinner Lunch Salads Sides Vegetarian High in Fiber Veggie Rich Mediterranean
Ingredients

Ingredients

  • whole-wheat orzo (cooked al dente, drained and rinsed under cold water)
    8 oz
  • English cucumber (diced 1/2 inch)
    1 cup
  • tomato(es) (chopped)
    1 cup
  • red onion (chopped (half a medium onion))
    1/2 cup
  • Kalamata olives (pitted and chopped)
    1/4 cup
  • fresh dill (freshly minced)
    2 tbsp
  • feta cheese (reduced-fat, crumbled)
    6 oz
  • frozen peas (defrosted)
    1/2 cup
  • lemon juice (fresh)
    1 tbsp
  • extra virgin olive oil
    2 1/2 tbsp
  • dried oregano (dried)
    1 tsp
  • baby spinach leaves (heaping)
    1 cup
Directions

Directions

  1. Combine all ingredients except spinach leaves in a large bowl. Marinate at least one hour in refrigerator, covered, before serving. Add spinach leaves just before serving.

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