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Fresh Summer Orzo Salad

Orzo Salad Recipe


  • 2 cups of dry orzo
  • 1 seedless cucumber
  • 1 large container of cherry or grape tomatoes(or two small containers)
  • 8 ounces of crumble feta (or more if you like feta)
  • 2.5 teaspoons of lemon pepper seasoning
  • Juice of 1.5 lemons
  • 1 bottle 8 ounce of Red Wine & Olive Oil Vinaigrette
  • Salt and pepper to taste


  1. Cook orzo according to package and set aside to cool
  2. Peel and chop cucumber into very small pieces
  3. Cut tomatoes into 2 or three small pieces
  4. Once orzo has cooled mix together the orzo, seasoning, tomato, cucumber, dressing, lemon juice and about 3/4 the bottle of vinaigrette (looks soupy at this point but as it sits the pasta absorbs a lot of the liquid)
  5. Suggestion: refrigerate for a minimum of 6 hours preferably over night
  6. Important: reserve a small amount of vinaigrette dressing(1/4 bottle) for the following day and add more dressing before serving
  7. Adjust salt or pepper if needed and serve cold
  • Category: Side Dish


  • Serving Size: 1
  • Calories: 243
  • Sugar: 3.8g
  • Sodium: 882.1mg
  • Fat: 8.7g
  • Carbohydrates: 27.5g
  • Fiber: 1.4g
  • Protein: 12.2g
  • Cholesterol: 39.2mg