Best Greek Style Orzo Salad Recipes

GREEK-STYLE SHRIMP AND ORZO SALAD

Greek-Style Shrimp and Orzo Salad image

Enjoy this light summery shrimp salad for a lunch or brunch.

Provided by Daily Inspiration S

Time 30m

Number Of Ingredients 15

Ingredients

1/2 c uncooked orzo pasta
FOR THE DRESSING
1 Tbsp fresh oregano, chopped or 1 tsp. dried oregano
1/4 tsp salt
1/4 tsp freshly ground black pepper, coarsely ground
1 clove garlic, minced or pressed
3 Tbsp olive oil
2 Tbsp fresh lemon juice
FOR THE SALAD
1 lb cooked medium shrimp, shelled and deveined
1 medium cucumber, seeded and coarsely chopped
3/4 c crumbled basil and tomato flavored feta cheese
1/4 c onion, finely chopped
1/2 c kalamata olives, pitted
leaf lettuce

Steps:

1. Cook pasta according to pkg. instructions - then drain and rinse with cool water.
2. For the dressing, combine all dressing ingredients and shake well.
3. In a large bowl, combine remaining salad ingredients (shrimp through olives) and gently mix. Stir in orzo and gently mix. Pour dressing over salad mixture; cover and refrigerate for a minimum of 2 hours to allow flavors to meld.
4. To serve, line 4 plates with lettuce leaves (or chopped) and spoon shrimp mixture onto each plate.

GREEK-STYLE SPINACH-ORZO SALAD

Greek-Style Spinach-Orzo Salad image

Tossed with feta, red peppers, black olives and yellow squash, our spinach-orzo salad is really a lot more than just any spinach-orzo salad.

Provided by My Food and Family

Categories Home

Time 20m

Yield 5 servings, 3/4 cup each

Number Of Ingredients 8

Ingredients

1/2 cup orzo pasta, uncooked
2 cups tightly packed chopped fresh spinach
3/4 cup crumbled feta cheese
1/2 cup chopped roasted red peppers
1/2 cup chopped yellow squash
1/4 cup sliced black olives
2 Tbsp. chopped fresh oregano
1/4 cup KRAFT Greek Vinaigrette with Feta Cheese and Oregano Dressing made with Extra Virgin Olive Oil

Steps:

Cook orzo as directed on package, omitting salt; drain. Rinse with cold water. Place in large bowl.
Add orzo, cheese, vegetables, olives and oregano; mix lightly.
Toss with dressing just before serving.

Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

GREEK STYLE ORZO SALAD WITH BALSAMIC VINAIGRETTE

Greek Style Orzo Salad With Balsamic Vinaigrette image

This is a variation of a recipe I came up with years ago. Because the ingredients are combined while the pasta is still warm, the dressing really soaks in and some of the cheese melts, leaving a creamy texture. I usually have a little bit of the dressing left over, which I save for spinach salad later. Hope you enjoy!

Provided by flower7

Categories Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup balsamic vinegar
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
2 tablespoons Dijon mustard
1 1/2 tablespoons olive oil
1 tablespoon water
1/8 teaspoon black pepper
3 garlic cloves, minced
1 cup orzo pasta, uncooked
1/2 cup sliced kalamata olive
1/2 cup chopped fresh tomato
1 (8 ounce) can garbanzo beans, drained and rinsed (optional)
5 -6 ounces feta cheese, crumbled

Steps:

Combine vinaigrette ingredients in a small bowl and whisk to combine. Set aside.
Cook orzo according to package directions. Drain and transfer to a medium-size bowl.
While pasta is still hot, stir in the rest of salad ingredients and dressing to taste.
Salad is good immediately while still warm, or also chilled or at room temperature.

Nutrition Facts : Calories 222.3, Fat 10.6, SaturatedFat 4.5, Cholesterol 22.3, Sodium 435.8, Carbohydrate 24.4, Fiber 1.8, Sugar 2.1, Protein 7.8

GREEK STYLE ORZO SALAD RECIPE - (4.5/5)

Greek Style Orzo Salad Recipe - (4.5/5) image

Provided by á-34480

Number Of Ingredients 11

Ingredients

1/2 pound orzo
1 cup pitted Kalamata olives, chopped
1/4 cup sun-dried tomatoes packed in oil, drained and chopped finely
1 cup crumbled Greek feta
1 bunch flat-leaf spinach, sliced thinly
2 tablespoons fresh dill, chopped
1 clove garlic, minced
Zest & juice of 1 lemon
4 tablespoons white-wine vinegar
1/4 cup extra-virgin olive oil
Salt & black pepper, to taste

Steps:

Bring a salted pot of water to a boil over high heat. Boil the orzo until just cooked. Rinse with cold water, drain well, and transfer to a large mixing bowl. Add the remaining ingredients and mix well until combined. Season with salt and pepper, to taste, and refrigerate for at least 4 hours. Bring to room temperature prior to serving.