recipe

August 6, 2021

Creamy Orzo Greek Pasta Salad

When I have large groups of people to the cabin, which is a lot, I always prepare a slew of salads.  Potato salad, pasta salad, greek salads, and cabbage salads all can be on the menu as accompaniments to a sandwich spread, hot dogs, burgers, and sloppy joes, or they can stand alone as a fourth meal for hungry teenagers.  This Greek pasta salad is a quick way to use orzo, those cute tiny pasta beads that look like rice in a salad that carries lots of flavors and is a crowd-pleaser with the creamy dressing that is not based on mayonnaise.

Orzo Greek Pasta Salad

Greek Pasta Salad Recipe

Ingredients

  • 1 6 oz package dried orzo
  • Juice from half a lemon
  • 1 tsp dried oregano
  • 1/4 cup plain nonfat Greek yogurt
  • 1/4 cup cottage cheese
  • 1/2 cup feta cheese crumbled or cubed
  • 2 cloves garlic, grated on a micro-plane grater
  • 2 Tbsp  olive oil
  • 1 1/2 cups grape or cherry tomatoes, halved
  • 1 1/2 cups cucumber seeded and cut into cubes
  • 1/2 cup feta cheese crumbles
  • 1/4 cup pitted kalamata olives, chopped
  • 2 green onions, sliced (green parts only)
  • 1/4 cup chopped parsley
  • Salt and freshly ground black pepper to taste

Instructions

  1. Cook orzo according to package directions and rinse with cold water. Set aside to cool.
  2. Combine the lemon juice, oregano, Greek yogurt, cottage cheese, feta, garlic and olive oil in the bowl of a small food processor. Pulse until well combined and smooth.
  3. Place the tomatoes, cucumber, kalamata olives, green onion, parsley, and cooked orzo in a large bowl. Pour the dressing over the top; toss well. Taste and add salt and pepper as needed. Serve at room temperature or slightly chilled.

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Creamy Orzo Greek Pasta Salad

Ingredients

1 6 oz package dried orzo

Juice from half a lemon

1 tsp dried oregano

1/4 cup plain nonfat Greek yogurt

1/4 cup cottage cheese

1/2 cup feta cheese crumbled or cubed

2 cloves garlic, grated on a micro-plane grater

2 Tbsp  olive oil

1 1/2 cups grape or cherry tomatoes, halved

1 1/2 cups cucumber seeded and cut into cubes

1/2 cup feta cheese crumbles

1/4 cup pitted kalamata olives, chopped

2 green onions, sliced (green parts only)

1/4 cup chopped parsley

Salt and freshly ground black pepper to taste

 

Instructions

Cook orzo according to package directions and rinse with cold water. Set aside to cool.

Combine the lemon juice, oregano, Greek yogurt, cottage cheese, feta, garlic and olive oil in the bowl of a small food processor. Pulse until well combined and smooth.

Place the tomatoes, cucumber, kalamata olives, green onion, parsley, and cooked orzo in a large bowl. Pour the dressing over the top; toss well. Taste and add salt and pepper as needed. Serve at room temperature or slightly chilled.