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Greek Salad with Orzo

"This salad was created in summer when my tomato garden was more bountiful than ever," says Kelly Skahan from Springfield, Missouri. "It's a snap to prepare and simply sensational."
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4-5 servings


  • 4 quarts water
  • 1-1/4 cups uncooked orzo pasta
  • 1 cup cut fresh green beans, cooked
  • 2 large tomatoes, seeded and chopped
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon grated lemon zest
  • 1/2 cup Greek vinaigrette


  • In a Dutch oven, bring water to a boil. Add orzo and cook for 5 minutes. Add beans; cook 4-5 minutes longer or until orzo and beans are tender.
  • Meanwhile, in a large salad bowl, combine the tomatoes, lemon juice and zest. Drain orzo and beans; rinse in cold water. Stir into tomato mixture. Drizzle with vinaigrette and toss to coat. Chill until serving.
Nutrition Facts
3/4 cup: 311 calories, 14g fat (2g saturated fat), 0 cholesterol, 251mg sodium, 41g carbohydrate (6g sugars, 3g fiber), 7g protein.

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Average Rating:
  • PrplMonky5
    Oct 15, 2017

    We thought this was just ok. I think it needs a couple more tweaks to make it good. First, I think it would do best with asparagus, not green beans. I also think it would do well with halved cherry tomatoes instead of chopped tomato (the chopped tomatoes turned mushy after a while). The salad also needed extra vinaigrette because there wasn't much flavor. I also feel like it could have used one more vegetable and possibly some cheese. Maybe ripe black olives and feta? Either way it was missing some key ingredients. I'd try this again but with several tweaks.

  • nschmitt
    Jun 22, 2013

    No comment left

  • katlaydee3
    Jul 18, 2011

    I thought this was really good. I needed to add some salt, pepper and a little extra dressing.

  • Beaperez
    Feb 24, 2011

    No good where is the greek style come on

  • Isolda
    Apr 24, 2010

    No comment left