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Mediterranean Orzo Salad
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Mediterranean Orzo Salad

This light and healthy Mediterranean orzo salad is a perfect blend of all things Greek. Great to serve as a side dish or even make it a whole meal as its self.
Course Side Dish
Cuisine greek
Keyword greek yougurt, pasta side dish
Prep Time 15 minutes
Cook Time 10 minutes
Refrigerate 1 hour
Total Time 25 minutes
Servings 7 Cups
Calories 327kcal

Ingredients

  • 1 16 oz chickpeas drained and rinsed
  • 1 cup of uncooked orzo
  • 1 cup of artichoke hearts drained and chopped
  • 2 cups of chopped cucumbers
  • 2 cups of chopped tomatoes
  • 1/2 cup of chopped kalamata olives
  • 1 TBSP of red wine vinegar
  • 2 cups taziki sauce

taziki sauce (there will be leftover sauce)

  • 2 cups full fat of greek yogurt
  • 1 cucumber
  • 2 TBSP of fresh lemon juice 1 lemon
  • 1 TBSP of chopped dill
  • 2 cloves of garlic
  • 2 TBSP of olive oil
  • 1/2 TSP sea salt
  • 1/2 TSP of pepper

Instructions

  • Cook orzo as directed on package
  • After cooking drain with a strainer and rinse with cold water until pasta is cooled down
  • Add all ingredients into a big bowl and mix
  • Cover and refrigerate for an hour

Taziki

  • Take a strainer and a bowl and place 2 coffee filters or a cheese cloth and put in strainer and add greek yogurt to drain for 2 hours in the refrigerator
  • Take the cucumber and cut long ways and dig out all the seeds
  • Take one half of the cucumber and chop into small cubes and the other half grate with a cheese grater. Get rid of excess juice from the cucumber
  • Peel the garlic cloves and use a zester to grate the garlic or mince super fine
  • Chop up the fresh dill
  • Add all the ingredients into a bowl and mix together then refrigerate for at least an hour

Nutrition

Serving: 1Cup | Calories: 327kcal | Carbohydrates: 42g | Protein: 16g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 455mg | Potassium: 539mg | Fiber: 7g | Sugar: 8g | Vitamin A: 755IU | Vitamin C: 17.2mg | Calcium: 129mg | Iron: 2.9mg