Greek Pasta Salad
Servings: 8
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 16g25%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Sodium 439mg19%
Potassium 389mg11%
Carbohydrates 51g17%
Fiber 3g13%
Sugar 8g9%
Protein 9g18%
Vitamin A 923IU18%
Vitamin C 21mg25%
Calcium 51mg5%
Iron 2mg11%
* 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.