Greek Orzo Pasta Salad
Fast, easy, and filling - this greek orzo pasta salad is the best. It is a fan favorite in our house and will be in yours, too!
Servings: 8 people
Ingredients
- 1 pound dry orzo pasta
- 1 red bell pepper
- 1 english cucumber
- 1/2 medium red onion
- 6 ounces fresh baby spinach
- 1/2 cup kalamata olives pitted
- 1/2 cup green manzanilla olives pitted
- 1/2 cup loosely packed fresh parsley
- 1/2 cup loosely packed fresh cilantro
Greek Dressing
- 3 tablespoon extra virgin olive oil
- 1/2 juice of lemon
- 1 tablespoon olive brine or vinegar
- 1 teaspoon kosher salt to taste
- 3/4 teaspoon black pepper
- 2 tablespoons tahini
- 1 teaspoon dried oregano
Instructions
- Cook the orzo and set aside.
- Chop up your cucumbers, red onions, red bell pepper, and roughly chop your herbs.
- Add the extra virgin olive oil to a dressing mixer or a blender. Follow by adding lemon juice from half of a lemon along with olive brine. Sprinkle in the salt, pepper, and dry oregano.
- Add in a tahini and mix it together until fully smooth.
- In a large bowl, pour the cooked orzo pasta into the bottom of the bowl. Top the orzo with the cucumbers, red pepper, onions, pitted green olives and pitted kalamata olives.
- Sprinkle the chopped herbs on top and add the spinach. Pour the dressing over the salad and mix well.
Video
Nutrition
Serving: 8g | Calories: 326kcal | Carbohydrates: 49g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 580mg | Potassium: 407mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2958IU | Vitamin C: 36mg | Calcium: 68mg | Iron: 2mg