Light Greek Orzo Salad Recipe

Name: Light Greek Orzo Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups orzo pasta; 1 garlic clove, minced; 1 lemon, juice and zest of; 5 cups baby spinach leaves; 1 red bell pepper, small diced; ½ cup kalamata olive, roughly chopped; 1 (14 1/2 ounce) can diced fire-roasted tomatoes, with liquid; 1 (14 1/2 ounce) can garbanzo beans, drained and rinsed; 1 teaspoon italian seasoning; salt, to taste; pepper, to taste; 1 cup fat free feta cheese, crumbled

Servings: persons

2 cups orzo pasta
1 garlic clove, minced
1 lemon, juice and zest of
5 cups baby spinach leaves
1 red bell pepper, small diced
½ cup kalamata olive, roughly chopped
1 (14 1/2 ounce) can diced fire-roasted tomatoes, with liquid
1 (14 1/2 ounce) can garbanzo beans, drained and rinsed
1 teaspoon italian seasoning
salt, to taste
pepper, to taste
1 cup fat free feta cheese, crumbled

1
Bring water with a heavy pinch of salt to a boil in a medium pot.
2
Add the orzo and cook until aldente (about 6 minutes).
3
Drain and return orzo to the warm pot.
4
Add garlic, lemon juice & zest, spinach, red bell pepper, chopped olives, tomatoes, garbanzo beans, and seasoning to the orzo and stir to combine over the still warm burner (heat off).
5
Taste and adjust salt & pepper.
6
Serve warm with a sprinkle of fat free feta on top.
7
You can make this vegan by omitting the feta and adding some slices of avocado.

656

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups orzo pasta, 1 garlic clove, minced, 1 lemon, juice and zest of, 5 cups baby spinach leaves, and more.

Yes, Light Greek Orzo Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Light Greek Orzo Salad

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