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Greek Orzo Salad
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

Yield: 12 (half cup) servings - 3 points per serving for blue, green and purple

Course: Salad
  • 8 oz. Orzo
  • 1 English cucumber, chopped
  • 1 pint cherry tomatoes, cut in half
  • 2 tablespoons red onion, chopped
  • 1/2 cup reduced-fat feta cheese
  • Juice from 1/2 lemon
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon oregano
  • Pinch of salt and pepper
  1. Cook orzo according to the directions on the box, then drain.

  2. While the orzo cooks chop the cucumber, tomatoes and red onion.

  3. Mix together the lemon juice, olive oil, red wine vinegar, oregano, salt and pepper.

  4. Add the orzo to a mixing bowl and stir in the dressing. Add the cucumber, tomatoes, red onion and feta cheese. Mix it all together and serve!