Easy Greek Pasta Salad

Quick-cooking orzo combines with traditional Greek salad ingredients for a colorful meatless main dish.

  • prep time 25 min
  • total time 25 min
  • ingredients 13
  • servings 4

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
  • 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
    7%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    5mg
    5%;
    Sodium
    250mg
    250%;
    Total Carbohydrate
    45g
    45%
    (Dietary Fiber
    3g
    3%
      Sugars
    10g
    10%
    ),
    Protein
    8g
    8%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    40%;
    Calcium
    8%;
    Iron
    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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