Betty's Greek Orzo Salad

feta cheese

🥗Healthier: reduced-fat feta

💰Cheaper: ricotta

Reduced-fat feta lowers calories, while ricotta offers a creamy texture.

kalamata olives

🥗Healthier: green olives

💰Cheaper: canned black olives

Green olives are lower in calories, while canned black olives are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is usually cheaper.

orzo

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is higher in protein, while rice is more affordable.

Cook 4 ounces of orzo pasta according to package directions. Drain.

Cool orzo by running cold water over the cooked orzo in a colander.

Place the drained, cooled orzo in a mixing bowl and set aside.

Heat 1 tablespoon olive oil in a skillet over low to medium heat.

Add ½ cup chopped red bell pepper and ½ cup green onion tops. Saute about 3 minutes, until soft, but still colorful.

Add sautéed red bell pepper and onion tops to orzo in mixing bowl.

Add ½ cup kalamata olives and 2/3 cup feta cheese crumbles and stir.

Add 1 tablespoon light olive oil and ¼ cup raspberry vinaigrette. Mix thoroughly.

Cover with plastic wrap, and refrigerate until ready to use.

Serve onto a nice serving plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens