Wednesday, April 7, 2010

Greek Orzo Salad

Greek Orzo

I whipped up this Orzo salad recipe the other night thinking that my family would probably not like it, and that I could eat it for lunches. Well, I was wrong the whole bowl of salad was gone within the hour, I guess it was a hit. The recipe is easy, healthy and light. I hope you enjoy it as much as we did.


1 1/2 cups of Orzo
1/2 cup of Paul Newmans Balsamic Vinaigrette salad dressing
( you can add more or less depending on how wet you like your salad)
1 cup of plain feta cheese
3/4 cup of greek olives, pitted
1 cup of cherry tomatoes
3 cups of fresh baby spinach


Cook your Orzo till al dente, drain and set aside to cool. Slice your cherry tomatoes in half and place in a large bowl. add your cooled Orzo, along with your feta, olives, spinach, and salad dressing. Mix well and refrigerate for 1 hour before serving. You will not need salt for this salad, because the olives are pretty salty.




  1. Mmmmm this looks divine! I am definitely going to try this out! :) Thanks for sharing!

  2. Looks perfect for these warm spring days we're having! :)

  3. i made this! tasted great. thanks for a super recipe.

  4. Yay Heather, I am glad you liked it :)

  5. I made this salad tonight for our dinner party! It was a huge hit. Thanks, Laura!

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