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    You are here: Home / Recipes / Family Cooking Favorites Lunch

    Greek Orzo Salad with Dolmades

    📋 Modified: Aug 21, 2022 by 👩🏻‍🍳 Jami Powell · This post may contain affiliate links · Leave a Comment

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    When it comes to flavorful salads, this Greek Orzo Salad with Dolmades is first place in my book! If you love Mediterranean flavors and prefer to eat healthy, be sure to keep these ingredients on hand. This dish would be a great addition to your weekly rotation and it makes an excellent meal prep, too!

    Greek Orzo Salad close up with Dolmades and lemon on top
    Greek Orzo Salad with Dolmades
    Jump to:
    • Ingredients
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • More Recipes
    • FAQ
    • 📖 Recipe
    • Food Safety

    Ingredients

    • Pasta - We love the orzo pasta in this salad.
    • Cherry tomatoes
    • English cucumber
    • Kalamata olives
    • Green bell pepper
    • Garbanzo beans
    • Pepperoncini Peppers
    • Feta cheese
    • Dolmades
    • Red wine vinegar
    • Extra virgin olive oil
    • Lemon
    • Cavender's Greek Seasoning
    • Oregano
    • Salt
    • Pepper

    Note: Refer to the recipe card below for exact quantities.

    Substitutions

    • Pasta - Try bowtie pasta or quinoa to change things up.
    • Tomato - Use heirloom cherry tomatoes to add color. Chopped plum tomatoes would also work well in this dish.
    • Dolmades - Instead of using the canned version, try making my dolmades recipe!

    Variations

    • Diet - Make this dish with wheat pasta or leave it out entirely to reduce calories.

    Equipment

    This post shows some of our kitchen essentials. Please visit our shop if you would like to see more of our favorites. These are Amazon affiliate links and we earn commission from qualifying purchases.

    • Mixing bowls
    • Citrus squeezer
    • Strainer or colander
    • Can opener
    • Knife

    Storage

    Store this salad in an airtight container for 2-3 days in the refrigerator. Sometimes sliced cucumbers can create too much liquid in a leftover salad. Drain the liquid off and add more dressing if desired.

    This dish is not freezer friendly.

    More Recipes

    A good quality feta cheese and spices are the key players in this dish. I prefer a local market domestic feta that is preserved in brine over the grocery store varieties.

    Have leftover ingredients?

    • Use leftover cans of garbanzo beans to make this zesty homemade hummus with sundried tomatoes.
    • Extra feta cheese can be used to make this amazing whipped feta dip.
    • Craving something more filling? Try this Mediterranean garlic flatbread with hummus.

    In the mood for a similar dish?

    Try these other salad recipes ideas:

    • Greek Orzo Salad
    • Horiatiki (Greek Village Salad)
    • Chopped Greek Salad

    More Greek recipes you will love:

    • Tossed Greek Salad with Feta Cheese and Homemade Greek Dressing
    • Greek Style Lemon Chicken with Roasted Potatoes
    • Horiatiki (Greek Village Salad)
    • Chopped Greek Salad

    FAQ

    Are garbanzo beans and chickpeas the same?

    Yes! These legumes are enjoyed in all parts of the world. They are packed with nutrients and can be used in soups, salads, and even blended for dips. They make a great vegan substitute in curry dishes.

    📖 Recipe

    greek orzo salad with dolmades close up

    Greek Orzo Salad with Dolmades

    Jami Powell
    When it comes to flavorful salads, this Greek Orzo Salad with Dolmades is first place in my book! If you love Mediterranean flavors and prefer to eat healthy, be sure to keep these ingredients on hand. This dish would be a great addition to your weekly rotation and it makes an excellent meal prep, too!
    Print Recipe Pin Recipe
    Save Recipe Saved Recipe!
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Lunch, Salad
    Cuisine Greek
    Servings 4

    Equipment

    • Mixing bowls
    • Citrus squeezer
    • Colander
    • Can opener
    • Knife

    Ingredients
      

    Pasta

    • Orzo pasta

    Salad

    • Cherry tomatoes
    • English cucumber
    • Kalamata olives
    • Green bell pepper
    • Garbanzo beans
    • Pepperoncini Peppers
    • Feta cheese
    • Dolmades
    • Cavender's Greek Seasoning
    • Oregano
    • Salt (or to taste)
    • Pepper (or to taste)

    Dressing

    • Extra virgin olive oil
    • Red wine vinegar
    • Lemon

    Instructions
     

    Pasta

    • Cook pasta according to package directions. Set aside to drain in a colander.

    Dressing

    • In a small bowl, whisk together the dressing ingredients. Set aside.

    Salad

    • Wash produce and cut into small salad sized portions. Drain beans.
    • Assemble salad with all ingredients.
    • Drizzle prepared dressing on top.
    • Gently toss the salad. Serve chilled.
    Did you make this recipe?Tag @powell.family.cooking on Instagram

    Food Safety

    • Wash hands and create a clean work area.
    • Rinse fresh produce thoroughly.
    • Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
    • Do not leave food sitting out at room temperature for extended periods.

    See more guidelines at USDA.gov

    More Recipes To Love:

    • Halloumi Side Salad
    • Prosciutto Caprese Sandwich with Arugula and Balsamic
    • Soft Boiled Egg and Avocado Salad (with Bacon and Everything Bagel Seasoning)
    • Blackened Shrimp and Avocado Salad with Grilled Corn

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    Portrait photo Jami Powell

    Welcome to Powell Family Cooking! Our family enjoys creating delicious meals with healthy ingredients that can be shared by many. Our goal is to provide simple, elegant dish ideas for weeknight dinners or entertaining guests. Many of the recipes on our website have been passed down from family and friends. We hope you are inspired to do the same.

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