Greek Orzo Salad
An easy and refreshing Greek orzo salad. Perfect for Kalamata olive lovers!
Servings 6 to 8 servings
Calories 183.5kcal
Ingredients
- 1 cup orzo cooked al dente (room temperature or cold)
- ½ cup cherry tomatoes halved
- 1 cup cucumber diced
- 1 cup Kalamata olive pits removed, halved
- ½ cup feta cheese crumbled
- ¼ cup sour cream
- ⅛ cup lemon juice
- 1 teaspoon dill
- ½ teaspoon kosher salt
Instructions
- In a medium bowl, combine the orzo, tomato, cucumber and Kalamata olives. In a small bowl, whisk the feta cheese, sour cream, lemon juice, dill and salt together. Toss the feta mixture with the orzo mixture and serve. Refrigerate leftovers.
Nutrition
Calories: 183.5kcal | Carbohydrates: 21.8g | Protein: 5.8g | Fat: 8.4g | Saturated Fat: 3.2g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.6g | Cholesterol: 16.8mg | Sodium: 693.6mg | Potassium: 147.5mg | Fiber: 1.8g | Sugar: 1.9g | Vitamin A: 279.1IU | Vitamin C: 5.6mg | Calcium: 93.2mg | Iron: 0.7mg