Yineke Family

Greek Orzo Salad Recipe

Name: Greek Orzo Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16 servings
Ingredients: 3 tbsp red wine vinegar; 2 tbsp fresh lemon juice; 1/3 cup olive oil; 1/2 tsp garlic powder; 1 tsp dried oregano; 1/2 tsp kosher salt; 16 oz orzo pasta (wheat or gluten-free); 1/2 cup halved pitted kalamata olives (plus 2 tablespoons brine); 1/3 cup red onion (diced small); 3 cups from 1 large English cucumber (diced small); 1 pint grape tomatoes (halved); 1 orange bell pepper (diced); 1/2 cup feta cheese (cubed); fresh oregano (optional garnish)

16 servings

porcje

15 minutes

czas aktywny

30 minutes

całkowity czas

Zacznij Gotować

Składniki

3 tbsp red wine vinegar

2 tbsp fresh lemon juice

1/3 cup olive oil

1/2 tsp garlic powder

1 tsp dried oregano

1/2 tsp kosher salt

16 oz orzo pasta (wheat or gluten-free)

1/2 cup halved pitted kalamata olives (plus 2 tablespoons brine)

1/3 cup red onion (diced small)

3 cups from 1 large English cucumber (diced small)

1 pint grape tomatoes (halved)

1 orange bell pepper (diced)

1/2 cup feta cheese (cubed)

fresh oregano (optional garnish)

Wskazówki

Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package directions for al dente, adding an extra minute.

Drain and rinse under cold water, drain.

Meanwhile, In a large bowl, combine the dressing ingredients. Add the olives, red onion and brine from the olives and mix to combine.

Stir in the pasta with the cucumber, tomatoes and bell pepper and toss well. Taste for salt and adjust as needed.

Add the cheese just before ready to serve.

Wartości Odżywcze

Wielkość Porcji

3 /4 cup

Kalorie

173 kcal

Tłuszcz Całkowity

6 g

Tłuszcz Nasycony

1 g

Tłuszcz Nienasycony

Tłuszcz Trans

Cholesterol

4 mg

Sód

112 mg

Węglowodany Całkowite

24 g

Błonnik Pokarmowy

1.5 g

Cukry Całkowite

2 g

Białko

5 g