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Greek Orzo Salad with Peas, Lemon and Kalamata Olives

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How to Make Greek Orzo Salad with Peas, Lemon and Kalamata Olives

Add rotisserie chicken or grilled shrimp to turn this salad into an entrée. Otherwise, it can be served as a tasty side dish to complement grilled chicken or fish.


6servings


1/6 of recipe

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Step-By-Step Instructions:

  1. Combine all ingredients except spinach leaves in a large bowl. Marinate at least one hour in refrigerator, covered, before serving. Add spinach leaves just before serving.
Veggie Rich
Fiber Focused
Mediterranean
Salads
Sides
Vegetarian
Dinner
Lunch
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Nutrition facts

6 Servings



  • Serving Size

    1/6 of recipe


  • Amount per serving



    Calories





    260

  • % Daily value*

  • Total Fat
    11g

    14%

    • Saturated Fat
      2.5g

      13%

  • Cholesterol
    10mg

    3%

  • Sodium
    350mg

    15%

  • Total Carbohydrate
    34g

    12%

    • Dietary Fiber
      5g

      18%
    • Total Sugars
      3g

  • Protein
    11g

  • Potassium
    260mg
    6%

Ingredients

whole-wheat orzo (cooked al dente, drained and rinsed under cold water)
8 oz

English cucumber (diced 1/2 inch)
1 cup

tomato(es) (chopped)
1 cup

red onion (chopped (half a medium onion))
1/2 cup

Kalamata olives (pitted and chopped)
1/4 cup

fresh dill (freshly minced)
2 tbsp

feta cheese (reduced-fat, crumbled)
6 oz

frozen peas (defrosted)
1/2 cup

lemon juice (fresh)
1 tbsp

Extra Virgin Olive Oil
2 1/2 tbsp

dried oregano (dried)
1 tsp

baby spinach leaves (heaping)
1 cup

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