Greek Orzo Pasta Salad
This easy Greek Orzo Pasta Salad is ready to be your go-to Summer dish for barbecues, potlucks, work lunches or meals at home.
- 4 oz dry whole wheat orzo
- 1/3 cup diced grape tomatoes
- 1/3 cup diced cucumbers
- 6 pitted Kalamata olives, sliced
- 2 oz crumbled Feta cheese
- 1 tablespoon olive oil
- 4 teaspoons white wine vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon yellow mustard
Cook the orzo in salted water according to package directions and drain. Run the pasta under cold water to cool and then place it in a container in the refrigerator for at least an hour until chilled.
When the orzo is cool, place it in a mixing or serving bowl and add the tomatoes, cucumbers, olives and Feta and stir together until well combined.
In a separate bowl, combine the olive oil, vinegar, garlic powder, onion powder, basil, oregano, salt, pepper and mustard and stir together to make a dressing until thoroughly mixed. Pour the dressing over the orzo salad and toss together until pasta salad is well coated with dressing.
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information per (1/2 cup) side dish serving:
125 calories, 15 g carbs, 1 g sugars, 5 g fat, 2 g saturated fat, 4 g protein, 2 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1/2 cup) side dish serving:(SP calculated using the recipe builder on weightwatchers.com)
Green: 4 SmartPoints/ Blue: 4 SmartPoints/ Purple: 2 SmartPoints
Weight Watchers Points Plus:
3 per (1/2 cup) side dish serving (P+ calculated using the recipe builder on weightwatchers.com)