Greek Orzo Pasta Salad
This Greek orzo salad is loaded with marinated white beans, feta, cucumber, fresh herbs, and kalamata olives. Ready in 35 minutes; perfect as a side dish or main.
Equipment
Ingredients
- 1 1/2 cups uncooked orzo
- 1 15 ounce can white beans, drained and rinsed
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1/4 cup finely chopped shallot
- 2 medium garlic cloves, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 1 pint cherry tomatoes, halved
- 1/2 cup pitted Kalamata olives
- 1/2 cup crumbled feta cheese
- 1 cup thinly sliced cucumber
- 1/3 cup fresh torn mint leaves
- 2-3 tablespoons fresh chopped dill
Instructions
- Cook the orzo pasta according to package directions, then drain and rinse
- In a large bowl, combine the beans, olive oil, red wine vinegar, chopped shallot, garlic, oregano and pepper. Let marinate for 30 minutes.
- Add the orzo pasta along with the rest of the ingredients: cherry tomatoes, olives, feta cheese, cucumber, mint, and dill. Toss together. Taste and season as needed—add more salt, oil, and vinegar.
- Serve at room temperature.
Notes
For a dairy-free version, omit the feta or use a dairy-free feta, like Violife
Nutrition
Serving: 1servingCalories: 377kcalCarbohydrates: 35gProtein: 8gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 11mgSodium: 333mgPotassium: 355mgFiber: 3gSugar: 4gVitamin A: 616IUVitamin C: 21mgCalcium: 100mgIron: 2mg