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Easy Greek Pasta Salad

(1)
  0 reviews
  • 25 min prep time
  • 25 min total time
  • 13 ingredients
  • 4 servings
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Quick-cooking orzo combines with traditional Greek salad ingredients for a colorful meatless main dish.

Ingredients

6
oz. (1 cup) uncooked orzo or rosamarina (rice-shaped pasta)
3/4
teaspoon grated lemon peel
1/3
cup fresh lemon juice
1
tablespoon olive oil
1
tablespoon Dijon mustard
4
teaspoons honey
1
medium cucumber, seeded, chopped (1 1/4 cups)
2
Italian plum tomatoes, chopped
1/2
cup chopped red onion
12
medium pitted ripe olives, halved
1/4
cup chopped fresh mint leaves
4
lettuce leaves
1
oz. (1/4 cup) crumbled feta cheese

Steps

  • 1 Cook orzo to desired doneness as directed on package. Drain; rinse with cold water to cool.
  • 2 Meanwhile, in small bowl, combine lemon peel, lemon juice, oil, mustard and honey; beat with wire whisk until well mixed. Set aside.
  • 3 In large bowl, combine cooked orzo, cucumber, tomatoes, onion, olives and mint. Pour dressing over salad; toss gently until well mixed.
  • 4 Line 2 individual dinner plates with lettuce. Spoon salad onto lettuce. Sprinkle with feta cheese.
  • 1 Cook orzo to desired doneness as directed on package. Drain; rinse with cold water to cool.
  • 2 Meanwhile, in small bowl, combine lemon peel, lemon juice, oil, mustard and honey; beat with wire whisk until well mixed. Set aside.
  • 3 In large bowl, combine cooked orzo, cucumber, tomatoes, onion, olives and mint. Pour dressing over salad; toss gently until well mixed.
  • 4 Line 2 individual dinner plates with lettuce. Spoon salad onto lettuce. Sprinkle with feta cheese.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/4 Cups
Calories
280
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
2g
10%
Cholesterol
5mg
2%
Sodium
250mg
10%
Total Carbohydrate
45g
15%
Dietary Fiber
3g
12%
Sugars
10g
10%
Protein
8g
8%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
40%
40%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 1/2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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