Weeknight dinners don’t have to be boring or unhealthy! This herbed orzo salad recipe is a one-bowl wonder that’s bursting with flavor and comes together in 20 minutes. I made this recipe for a summer block party and everyone loved it. You can serve it warm or chilled, but I prefer the latter for a refreshing bite. Orzo cooks incredibly quickly and absorbs all the deliciousness of your herb and Greek vinaigrette dressing. Plus, you can easily customize it with your favorite chopped vegetables and protein for a complete and satisfying meal. That’s nutritious and delicious! Feeling short on time? Pre-chopped herbs from the grocery store are your new best friend. Additionally, just drain it well the orzo well toss it with your ingredients while it’s still slightly warm.
Let us know if you tried making this herbed orzo salad recipe below! Try out our Watermelon Feta Salad and Chicken Cobb Salad.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 8 oz. orzo pasta
- 1/3 cup bottled Greek vinaigrette salad dressing
- 1 lemon
- 1 seedless cucumber, quartered, sliced
- 1 cup drained, sliced roasted red peppers
- 3/4 cup sliced pitted Kalamata olives
- 3/4 cup crumbled feta cheese
- 1/2 cup sliced red onion
- 1/2 cup minced fresh dill
- 1/2 cup minced fresh mint
- 2 Tbs. minced fresh parsley
Instructions
PrintIn large pot of salted boiling water, cook pasta according to package directions for al dente; drain well. Transfer to large serving bowl; toss with vinaigrette.
• Grate 1 tsp. zest and squeeze 2 Tbs. juice from lemon. Add to bowl with orzo. Stir in cucumber, red peppers, olives, feta, onion, dill, mint and parsley. Season with 1/2 tsp. salt and 1/2 tsp. pepper. Serve immediately or cover and chill until ready to serve.
Nutrition
- Calories: 275 kcal
- Fat: 11 gram
- Saturated Fat: 4 gram
- Protein: 8 gram
- Carbohydrate: 36 gram
- Fiber: 4 gram
- Cholesterol: 17 mg
- Sugar: 4 gram
- Sodium: 770 mg
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