Low Fat Orzo Salad
Light, refreshing, and bursting with Mediterranean flavors, this Low Fat Orzo Salad is the perfect healthy side dish or standalone meal. Featuring tender orzo pasta tossed with crisp veggies like cherry tomatoes, cucumber, and red bell pepper, this salad is elevated with the tangy brightness of a lemon-garlic dressing and the herbal freshness of parsley and dill. Crumbled low-fat feta cheese adds a creamy finish without overwhelming the dish's low-fat appeal. Quick to prepare in under 30 minutes and perfect for meal prep, this versatile salad is ideal for picnics, potlucks, or light lunches. Packed with fresh, wholesome ingredients, this vibrant recipe delivers on flavor while keeping calories in check!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 medium red bell pepper, diced
- 0.25 cup red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 1 teaspoon honey
- 1 clove garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup low-fat feta cheese, crumbled
Instructions
Bring a medium pot of salted water to a boil. Add 1 cup of orzo pasta and cook according to the package instructions (usually 8-10 minutes), or until al dente. Drain and set aside to cool slightly.
While the pasta is cooking, prepare the vegetables. Halve 1 cup of cherry tomatoes, dice 1 cup of cucumber and 1 medium red bell pepper, and finely chop 1/4 cup of red onion. Set them all in a large salad bowl.
Add 2 tablespoons of chopped fresh parsley and 1 tablespoon of chopped fresh dill to the bowl with the vegetables.
In a small bowl, whisk together 1 tablespoon of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of white wine vinegar, 1 teaspoon of honey, 1 minced clove of garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to make the dressing.
Add the slightly cooled orzo to the salad bowl with the vegetables. Pour the dressing over the salad and toss well to combine.
Gently fold in 1/2 cup of crumbled low-fat feta cheese.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Serve chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
1303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 2574 mg | 112% | |
| Total Carbohydrate | 190.9 g | 69% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 29.5 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 746 mg | 57% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1284 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
