Mediterranean Orzo Salad
Take a trip to the sun-kissed shores of the Mediterranean. Well, at least take your tastebuds there. Enjoy as a main course or a side dish for a backyard BBQ, and get bursts of bright dill and the satisfying crunch of fresh veggies with every bite. Cook orzo ahead of time so you can throw this salad together in just a few minutes!
15 min
4 servings
270 calories
Ingredients
2 cups uncooked orzo
1 tbsp olive oil
1 English cucumber
1⁄2 small red onion
2 cups cherry tomatoes
1⁄4 cup light mayonnaise
1⁄4 cup plain 2% Greek yogurt
1 tbsp Coleslaw Dressing Mix or Lemon Dilly Dip Mix
1 tbsp vinegar
1⁄2 cup crumbled feta
1⁄4 cup sliced black olives
Instructions
Cook orzo according to package directions. Drain. Stir in olive oil.
Meanwhile, chop cucumber, dice onion, and slice cherry tomatoes in half.
In a large bowl, whisk mayonnaise, yogurt, dressing mix, and vinegar. Add orzo and veggies to bowl; toss to combine.
Top with feta and olives.
Nutritional Information
Per serving: Calories 270, Fat 13 g (Saturated 4 g, Trans 0 g), Cholesterol 20 mg, Sodium 420 mg, Carbohydrate 33 g (Fiber 3 g, Sugars 7 g), Protein 9 g.
Tips
Make ahead and store in an airtight container in the refrigerator for up to 3 days.
Perfectly Balance Your Plate
Serve with 4 oz (113 g) lean protein.