Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Greek Pasta Salad
Prep Time:
15
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
8
Author:
Amy
Ingredients
1 ½
cups
orzo pasta
1
cucumber
seeds removed and chopped
1
pint
cherry tomatoes
halved
¼
cup
black olives
pitted and sliced
¼
cup
kalamata olives
pitted and sliced
½
small
red onion
diced
1
cup
fresh dill
chopped
½
cup
fresh mint
chopped
Dressing
½
cup
olive oil
½
cup
red wine vinegar
2
tablespoons
honey
1
teaspoon
salt
½
teaspoon
black pepper
Instructions
Cook the orzo in salted, boiling water until "al dente". Drain the orzo in a colander and run cold water over it to cool it off.
In a large bowl, combine the cooked orzo, cucumber, tomatoes, olives, red onion, dill, mint and feta cheese.
In a small bowl, whisk the olive oil, red wine vinegar, salt and pepper together. Pour over the orzo and toss to coat ingredients evenly.
Cover and place in the refrigerator to chill for 1 hour before serving.
Nutrition Facts
Greek Pasta Salad
Amount Per Serving
Calories
382
Calories from Fat 144
% Daily Value*
Fat
16g
25%
Saturated Fat 2g
13%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Sodium
439mg
19%
Potassium
389mg
11%
Carbohydrates
51g
17%
Fiber 3g
13%
Sugar 8g
9%
Protein
9g
18%
Vitamin A
923IU
18%
Vitamin C
21mg
25%
Calcium
51mg
5%
Iron
2mg
11%
* Percent Daily Values are based on a 2000 calorie diet.
Video
Notes
Serve this pasta salad cold or at room temperature.
Make up to 2 days ahead of time. Add the feta cheese and toss the ingredients before serving.
This recipe can easily be doubled for large gatherings.