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Greek Orzo Mason Jars

Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

Greek Salad Mason Jars

 1 cup Tomatoes, diced
 8 oz Orzo Pasta - you can also use rice or pasta but orzo is amazing
 1 cup Cucumbers, diced
 ½ cup Feta cheese, crumbled
 ¼ cup Kalamata olives, chopped
 ½ cup Beets,chopped, I used fresh this time but no-salt added canned beets works amazing too
 ¼ cup Onion, chopped
 ¼ cup Green onion, chopped
 16 oz Chickpeas (1 can) low-sodium, drained and rinsed
Greek Dressing
 2 tbsp 2 tablespoons lemon juice
 2 tbsp olive oil
 1 tsp garlic powder
 ¼ tsp salt
 1 ½ tsp Italian blend spices
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Instructions:

1. Boil a large pot of water and cook orzo pasta according to directions. Once cooked, drain pasta.

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2. Whisk together the ingredients for the Greek dressing (if you're making your own dressing) and pour into pint sized mason jars- wide mouthed jars work best.

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3. Add in the beets, cucumber and tomatoes. Followed by the onion, chickpeas and orzo. Top off with the feta, olives and green onion.

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4. Screw on the lid to the mason jar and store in the fridge for up to 3 days. To serve, pour Greek orzo salad onto a plate or a bowl and mix well.

Nutrition Facts

Servings 0

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