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.

EatingWell.com, January 2022

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Credit: Photography / Fred Hardy, Styling / Ruth Blackburn

Recipe Summary

active:
15 mins
total:
25 mins
Servings:
6

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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To make ahead:

Cover and refrigerate for up to 3 days.

Nutrition Facts

about 3/4 cup
244 calories; protein 6g; carbohydrates 24g; dietary fiber 5g; sugars 2g; fat 14g; saturated fat 3g; cholesterol 8mg; vitamin a iu 383IU; sodium 341mg; potassium 113mg; niacin equivalents 1mg.
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