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Summer Orzo Salad

Try this fresh, summery salad from Melissa Perry, a registered dietitian with Orlando Health Cancer Institute, for a light side dish that’s full of fiber. Make it a meal by adding grilled chicken breast or grilled salmon.

Makes 4 servings


  • 1 cup whole wheat orzo pasta, uncooked

  • 1 cucumber, diced

  • 1/2 red onion, diced

  • 2 cups cherry tomatoes, halved

  • 1/2 cup crumbled feta cheese

  • Salt and pepper to taste

For Dressing:

  • 1 lemon, juiced

  • 1/4 cup red wine vinegar

  • 1/4 cup extra virgin olive oil

  • 1 teaspoon fresh dill, chopped


  1. Cook the orzo pasta in a large pot as directed. Drain and reserve.

  2. In a large mixing bowl, combine the rest of the salad ingredients and stir to combine.

  3. In a small bowl, whisk together the lemon juice, red wine vinegar, extra virgin olive oil and dill.

  4. Add the orzo pasta to the vegetables and mix well.

  5. Toss the salad with as much of the dressing as you like, reserving the remainder for another recipe. Serve at room temperature or chilled.

Nutrition Facts (per serving, without dressing):

Calories: 160
Protein: 7g
Fat: 4.5g
Carbohydrate: 24g
Fiber: 5g



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