Best Greek Style Orzo Salad Recipes

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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

Categories     Other Salads

Time 30m

Number Of Ingredients 15

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

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

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

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.

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