Greek pasta salad
Greek pasta salad, is a light and refreshing orzo salad full of Greek flavours!
Servings: 6 servings
Calories: 185kcal
Equipment
- medium pot
- large mixing bowl
Ingredients
Dressing:
- 3 tbsp olive oil
- 2 tbsp pesto
- 2 tbsp lemon juice, freshly squeezed
- 1 teaspoon finely chopped lemon zest
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For the salad:
- 3/4 cup uncooked orzo pasta
- 1 cup diced red pepper
- 1 cup diced cucumber
- 1 cup cherry tomatoes, quartered or halved
- 1/2 cup Kalamata olives, pitted, and chopped
- 1/2 cup green onions, chopped
- 1/4 cup fresh flat leaf parsley, chopped
- 1/4 cup fresh dill, chopped
- 1 tbsp capers
Instructions
- Cook the orzo according to the directions on the package. Drain, rinse and set aside.3/4 cup uncooked orzo pasta
- In a large mixing bowl (one which will accommodate your entire salad) combine the ingredients for the dressing: olive oil, pesto, lemon juice, lemon zest, salt and pepper. Whisk until well combined.3 tbsp olive oil, 2 tbsp pesto, 2 tbsp lemon juice, freshly squeezed, 1 teaspoon finely chopped lemon zest, 1/2 teaspoon salt, 1/2 teaspoon pepper
- Gently fold in the remaining ingredients (cooked orzo, vegetables and herbs). Stir carefully so that the dressing coats all the ingredients.1 cup diced red pepper, 1 cup diced cucumber, 1 cup cherry tomatoes, quartered or halved, 1/2 cup Kalamata olives, pitted, and chopped, 1/2 cup green onions, chopped, 1/4 cup fresh flat leaf parsley, chopped, 1/4 cup fresh dill, chopped, 1 tbsp capers
- Enjoy!
Nutrition
Calories: 185kcal | Carbohydrates: 19g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 0.4mg | Sodium: 460mg | Potassium: 214mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1146IU | Vitamin C: 42mg | Calcium: 33mg | Iron: 1mg