Healthy Recipes Healthy Salad Recipes Healthy Pasta Salad Recipes Orzo Salad with Cucumbers, Tomatoes, Feta & Olives Be the first to rate & review! This Greek-inspired orzo salad has just the right amount of tartness from red-wine vinegar and just a hint of sweetness. Fresh veggies give it crunch and texture. By Pam Lolley Pam Lolley Instagram Pam Lolley is a recipe tester and developer with Dotdash Meredith Food Studios. She received her Bachelor of Science degree from Mississippi University for Women in elementary education with a minor in psychology. After graduation she taught for a couple of years, but decided to follow her true passion of baking. She began a personal baking business, which led to a catering company. Pam started developing and testing recipes for the Southern Living Magazine Test Kitchen in 2003. She has developed several of the white Christmas cakes which grace the magazine's cover every December, as well as several other dessert recipes that have been cover-worthy. She has been in the test kitchens now for over 18 years. In her spare time, she loves spending time with her family, traveling, reading and, believe it or not, loves to cook and bake at home! EatingWell's Editorial Guidelines Published on January 10, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photography / Fred Hardy, Styling / Ruth Blackburn Active Time: 15 mins Total Time: 25 mins Servings: 6 Nutrition Profile: Egg Free Nut-Free Soy-Free Vegetarian Jump to Nutrition Facts Ingredients 1 cup whole-wheat orzo ¼ cup extra-virgin olive oil 3 tablespoons red-wine vinegar ¾ teaspoon granulated sugar ¼ teaspoon salt ¼ teaspoon ground pepper 2 mini cucumbers, halved lengthwise and sliced 1/4-inch thick 1 cup grape tomatoes, halved lengthwise ⅓ cup coarsely chopped Kalamata olives ¼ cup chopped red onion 2 tablespoons chopped fresh flat-leaf parsley 1 ½ teaspoons chopped fresh oregano ½ cup crumbled feta cheese Directions Bring a large pot of water to a boil over high heat. Add orzo; cook, undisturbed, until al dente, 7 to 9 minutes. Drain. Combine oil, vinegar, sugar, salt and pepper together in a medium bowl; whisk until the sugar dissolves. Stir in cucumbers, tomatoes, olives, onion, parsley, oregano, feta and the orzo. Let stand for 10 minutes before serving. To make ahead: Cover and refrigerate for up to 3 days. Rate it Print Nutrition Facts (per serving) 244 Calories 14g Fat 24g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size about 3/4 cup Calories 244 % Daily Value * Total Carbohydrate 24g 9% Dietary Fiber 5g 18% Total Sugars 2g Protein 6g 12% Total Fat 14g 18% Saturated Fat 3g 15% Cholesterol 8mg 3% Vitamin A 383IU 8% Sodium 341mg 15% Potassium 113mg 2% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved