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Greek Orzo Salad


  • 1 1/4 cups dried orzo (rosamarina) (8 ounces)
  • 8 ounces feta cheese, cubed or coarsely crumbled
  • 1 cup chopped roma tomatoes
  • 1/2 cup chopped pitted kalamata olives
  • 1 tablespoon snipped fresh basil
  • 1 tablespoon snipped fresh flat-leaf parsley
  • 1/3 cup olive oil
  • 3 tablespoons lemon juice
  • 1 small clove garlic, minced
  • 1/2 teaspoon snipped fresh oregano
  • Salt and ground black pepper


Cook orzo according to package directions; drain. Rinse with cold water; drain again. Transfer pasta to a large bowl. Cover; chill in the refrigerator for 1 to 2 hours. Add feta, tomatoes, olives, basil, and parsley to the chilled pasta; stir to combine.

In a jar with a screw-top lid, place olive oil, lemon juice, garlic, and oregano. Shake vigorously to combine. Pour dressing over pasta mixture; toss to coat. Season to taste with salt and ground black pepper. Cover; chill in the refrigerator for 2 to 24 hours.

Nutrition Facts

(Greek Orzo Salad)

Servings Per Recipe 6, pro. (g) 10, vit. A (IU) 389, carb. (g) 31, vit. C (mg) 10, calcium (mg) 202, cal. (kcal) 362, iron (mg) 2, fiber (g) 2, sodium (mg) 596, Fat, total (g) 22, chol. (mg) 33, sat. fat (g) 7


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