Greek Inspired Orzo Salad

Chilled pasta salad with fresh lemony herb flavors reminiscent of Greece with a California twist.

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Prep Time 10

Cook Time 10

Course Main Course, Salad, Side Dish

Cuisine california, fusion, Greek, Mediterranean

Servings

Calories 518 kcal

Equipment

1 bowl, 1 pot

Ingredients

1 pound orzo
4 each persian cucumbers chopped
1 pint cherry tomatoes halved
½ ea red onion chopped
10 ea calamata olives pitted and halved
1 ea avocado sliced
2 tbsp extra virgin olive oil
2 tsp pure maple syrup
2 ½ each lemons squeezed
1 pinch dry italian seasoning
1 pinch salt and black pepper to taste

Instructions

Cook orzo pasta as directed, rinse with cold water and drain.
Put Orzo in a large mixing bowl and add olive oil, pure maple syrup and the juice of lemons. Mix with hands to distribute evenly throughout pasta
Add Persian cucumbers, halved cherry tomatoes, red onion and calamata olives to bowl, salt lightly, drizzle with Extra Virgin Olive oil, a pinch of dried Italian seasoning and a few grinds of black pepper then mix into orzo with hands.
Top with salted sliced avocado and a squeeze of lemon

Nutrition

Calories: 518kcalCarbohydrates: 92gProtein: 16gFat: 9gSaturated Fat: 1gSodium: 69mgPotassium: 524mgFiber: 5gSugar: 8gVitamin A: 590IUVitamin C: 27mgCalcium: 43mgIron: 2mg

Keyword chilled, Easy, fresh, garlic, light, nutfree, salad, summer, vegan

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