As the weather starts to cool down, extend summer flavors into fall with this easy Greek orzo salad recipe. Bursting with the fresh flavors of Mediterranean cuisine, this salad combines classic Greek flavors such as olive oil, orzo pasta, cherry tomatoes, cucumbers, Kalamata olives and feta cheese into one healthy meal or side dish. Prepare a large batch of this Greek orzo salad for the week or share around the dinner table with loved ones.
1½ cup dry whole wheat orzo pasta
3 Tbsp. olive oil
3 Tbsp. fresh lemon juice 3 garlic cloves, pressed, or 2 tsp. crushed garlic
1 tsp. agave syrup
Salt and pepper to taste
1 medium red onion, finely chopped
2 cups cherry tomatoes, halved
1 medium cucumber, diced
½ cup kalamata olives, sliced
3 cups canned chickpeas, drained and rinsed (about 2 15.5 oz. cans)
½ cup fresh parsley, chopped
¾ cup crumbled feta cheese, omit for vegan or dairy free option
- Cook orzo according to directions on package. Transfer to a large bowl to allow to cool, about 10 minutes. Occasionally stir to prevent pasta from sticking.
- In a separate small bowl or jar, combine olive oil, lemon juice, and garlic in a jar or bowl. Add agave syrup, salt, and pepper to taste and mix again to make the dressing.
- After the orzo has cooled, add red onion, cherry tomatoes, cucumber, olives, chickpeas, parsley, and feta if using. Toss to combine.
- Add the dressing over the salad and mix well before serving.
Serving size: 1/6 recipe
|Includes <1g Added Sugars||2%|
Do you want to learn to cook healthier for yourself and your family? CU Medicine readers can receive $2 off CU Anschutz Health and Wellness Center Fresh Take Cooking Classes held virtually on Zoom. Use the code CU_MED to receive $2 off these classes. Learn more about community nutrition services.
Interested in weight loss? Learn more about the weight loss programs offered by the CU Medicine Weight Management and Wellness clinic.