Greek Orzo Salad with Peas, Lemon and Kalamata Olives

Greek Orzo Salad with Peas, Lemon and Kalamata Olives
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Photo Credit: Peter Papoulakos.

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
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


  • whole-wheat orzo (cooked al dente, drained and rinsed under cold water)
    8 oz
  • English cucumber (diced 1/2 inch)
    1 cup
  • tomatoes (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


  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.

  • Recommended

    My husband LOVED this salad! We omitted the feta and olives since we're not fans. I enjoyed the multiple textures contained in the salad, and would make it again. However, I would tweak it to increase the dill flavor and add more peas, I like them. This was a beautiful salad, a great one to bring to a potluck.