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
- 1 Cup Red onion Diced
- 1 1/2 Cups Cucumbers(seeded)/Mini cucumbers Sliced, halved or quartered
- 1 1/2 Cups Grape tomatoes Halved/Quartered
- 1 1/2 Cups Bell peppers (Red,Orange or yellow) Diced
- 1 Cup Artichokes (In Water) Chopped
- 1 TBSP Dak's Super Greek or Italian seasoning or Italian seasoning
- 1 TBSP Za'atar spice Optional
- 1 8 oz. Container Fat free feta (Atheno's Brand) 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
GARNISH
- Micro Greens Optional
SALAD FIXINS
- Mixed Greens
- Chicken or protein of your choice
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, Dak's Greek seasoning, 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 cup
6 WW personal points (Not including chicken) + 2 gained
(I have chicken as a zero-point food)
Click here to calculate your WW personal points
5 Bites on Better Balance Healthi (formerly called iTrackBites)