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.
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)
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)