Description
A refreshing orzo salad with peas, tomatoes, cucumbers, and a creamy Greek yogurt dressing.
Ingredients
Scale
- 1 pkg. (16 oz.) uncooked orzo
- 1 cup frozen peas
- 3 roma tomatoes, seeds removed, diced
- 1 English cucumber, diced
- ¾ cup finely diced carrots
- ½ cup finely diced red onion
- 1 cup plain nonfat Greek yogurt
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon granulated sugar or honey
- 1 ½ teaspoons kosher salt
- ½ teaspoon coarsely ground black pepper
- ½ teaspoon garlic powder
- ½ cup finely minced fresh parsley
- ¼ cup finely minced fresh dill
Instructions
- Bring a large pot of salted water to a boil and cook orzo according to package directions. In the last 2 minutes of cooking time, add the peas to the pot with the orzo. Drain pasta and peas in a large colander, and run cold water over them to cool.
- In a small bowl or measuring cup, combine yogurt, olive oil, lemon juice, sugar, salt, pepper, and garlic powder; whisk until dressing is smooth. Stir in parsley and dill.
- In a large serving bowl, mix together cooked orzo, peas, tomatoes, cucumbers, red onion, and dressing until well-combined. Taste and season with additional salt, pepper, and/or sugar as desired.
- Serve immediately or store covered in the refrigerator for up to 2 days.
Notes
- Substitute whole wheat orzo if desired.
- For a different flavor, add feta cheese or olives.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 5mg