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Mediterranean Orzo Salad

1 from 1 vote
Course Salads
Cuisine Vegetarian
Servings 6


  • 2 1/4 cups orzo
  • 2 medium zucchini quartered lengthwise and thinly sliced
  • 15 Kalamata olives pitted and sliced
  • 6 green onions thinly sliced
  • 2 stalks celery thinly sliced
  • 1 large tomato seeded and cubed
  • 1 1/2 green bell pepper seeded, deribbed and chopped
  • 1/2 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 4 cloves garlic pressed
  • 1 1/2 teaspoons oregano
  • 1 1/2 tablespoons fresh dill minced
  • Sea salt and ground black pepper to taste
  • 6 ounces feta cheese crumbled
  • 3 tablespoons mayonnaise


  • Prepare orzo according to package directions; drain and rinse under cold water. Drain again very thoroughly. Place in a large bowl.
  • Stir in the zucchini, olives, green onions, celery, tomato, and green bell pepper.
  • In a small bowl, beat together the olive oil, vinegar, garlic, oregano, dill, salt and pepper.
  • Pour over the salad and toss to coat well.
  • Sprinkle on the feta cheese and toss again. Add the mayonnaise and toss gently.
  • Chill at least for 2 hours and bring to room temperature before serving.


Per Serving: 546 Calories; 30g Fat; 14g Protein; 57g Carbohydrate; 4g Dietary Fiber; 28mg Cholesterol; 553mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates. Points: 15
SERVING SUGGESTION: Serve with a simple caprese salad: sliced ripe tomatoes, layered with fresh basil leaves, sliced mozzarella and drizzled with extra virgin olive oil. Fresh ground pepper over the top finishes it beautifully.
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