Greek Orzo Salad
A delicious and refreshing Spring/Summer Greek Orzo Salad, packed full of veggies!
Servings: 12
Equipment
- Pot for pasta
- Strainer
- Knife
- Large mixing bowl
Ingredients
- 1 16 oz. Box of Orzo
- 3/4 Cup Red onion Diced
- 1 1/2 Cups English cucumber or mini cucumbers Diced
- 1 1/2 Cup Tomatoes Diced
- 1 1/2 Cups Bell peppers (Red,Orange or yellow) Diced
- 1 tsp Za'atar spice Optional
- 1 6 oz. Container Fat free feta (Trader Joe's) Crumbled
- 1/2 Cup Parsley Chopped
- Salt & Pepper to taste
DRESSING
- 10 TBSP Ken's Lite Greek Vinaigrette
- 1/2 Cup Non fat greek yogurt
- Salt & Pepper to taste
Instructions
- First get the water going for the orzo, once boiling add salt (taste like the ocean water) then the orzo. Follow package for cooking and place into a strainer to cool. Set aside.
- In a small bowl put the Greek vinaigrette, the non-fat Greek yogurt, salt and pepper to taste. Set aside.
- While the orzo is cooking, prep and chop your vegetables.
- Once the orzo has cooled off, pour into the bowl with all of the vegetables, feta, parsley, Zaatar and season with salt and pepper to taste.
- Add the dressing and mix carefully until everything is combined.
- Serve right away at room temperature or place into refrigerator until ready to serve.
- I like to serve over some greens and add some grilled or air fried chicken for some protein.
Notes
12 Servings
Serving Size: 1 HEAPING/ PACKED cup
6 WW personal points
222 calories
Click here to calculate your WW personal points
5 Bites on Better Balance Healthi (formerly called iTrackBites)