The Looneyspoons Collection: Easy Peasy Orzo Salad

Orzo pasta salad with green peas, cucumbers, tomatoes, mint and feta cheese

It’s easy, it’s peasy, it’s feta cheesy!



  • 1/3 cup reduced-fat bottled Italian dressing
  • 1 tbsp each balsamic vinegar and freshly squeezed lemon juice
  • 2 tsp honey
  • 1 tsp Dijon mustard


  • 2 cups uncooked orzo (rice-shaped pasta)
  • 1 cup quartered grape tomatoes
  • 1 cup peeled, seeded and diced cucumber
  • ½ cup diced orange or yellow bell pepper
  • ½ cup chopped green onions
  • ½ cup frozen green peas, thawed
  • ½ cup crumbled light feta cheese (2 oz/57 g)
  • ¼ cup chopped black olives (optional)
  • 2 to 3 tbsp minced fresh mint leaves
  • ¼ tsp freshly ground black pepper

To make dressing, whisk together all dressing ingredients in a small bowl. Set aside.

Cook orzo according to package directions. Drain. Rinse with cold water and drain again. Mix together orzo and all remaining ingredients in a large bowl. Add dressing and toss to coat salad. Cover with plastic wrap and refrigerate for several hours or overnight before serving.

Makes 6 servings

Per serving: 303 calories, 3.2 g total fat (1.5 g saturated fat), 12 g protein, 59 g carbohydrate, 4 g fiber, 9 mg cholesterol, 295 mg sodium