“This vegetarian and light Greek Orzo Salad recipe came from The Fresh 20 website. It was super easy to make and full of good flavor. I ate it as a main course, but it also could be eaten as a side dish. Personally, I left off the lemon, but I have included it on the recipe since the original called for it.”
READY IN:
16mins
SERVES:
6
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring water with a heavy pinch of salt to a boil in a medium pot. Add the orzo and cook until aldente (about 6 minutes). Drain and return orzo to the warm pot.
  2. Add garlic, lemon juice & zest, spinach, red bell pepper, chopped olives, tomatoes, garbanzo beans, and seasoning to the orzo and stir to combine over the still warm burner (heat off).
  3. Taste and adjust salt & pepper.
  4. Serve warm with a sprinkle of fat free feta on top.
  5. You can make this vegan by omitting the feta and adding some slices of avocado.

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