Name: Greek Orzo Pasta Salad
Yield: 16 3/4 cup servings
Ingredients: 4 tablespoons lemon juice; 4 tablespoons red wine vinegar; 1/2 tablespoon lemon zest; 1 teaspoon black pepper; 1/2 teaspoon salt; 1 teaspoon dijon mustard; 1/2 cup extra virgin olive oil; 10 ounces chickpea orzo pasta; 2 cups romaine lettuce hearts (chopped into ½-inch pieces); 2 cups cherry tomatoes (quartered (or halved if small, to match size of other ingredients)); 1 medium orange bell pepper (diced into ½-inch pieces); 1 medium English cucumber (diced into ½-inch pieces); 1/2 small red onion (finely chopped); 1/4 cup fresh herbs (minced (such as dill, mint, basil, oregano, or parsley - use your favorite mix)); 1/2 cup kalamata olives (halves); 1/2 cup reduced fat feta cheese (crumbled)

Greek Orzo Pasta Salad

June 3, 2025 by Dinner Tonight

This isn’t your average pasta salad, we’ve given it a nutritious twist with chickpea orzo for a protein boost and a zesty lemon pepper vinaigrette that brings the flavor to life!

Packed with all your Greek salad favorites, think juicy tomatoes, crisp cucumbers, Kalamata olives, red onion, and a sprinkle of feta, it’s colorful, crave-worthy, and perfect for picnics or meals on the go.

Take it to the park, prep it for lunch, or serve it as a light summer dinner. However you enjoy it, this one’s a keeper!

Greek Orzo Pasta Salad

Servings

16 3/4 cup servings

Servings

16 3/4 cup servings

Greek Orzo Pasta Salad

Servings

16 3/4 cup servings

Servings

16 3/4 cup servings

Ingredients

Dressing

4 tablespoons lemon juice
4 tablespoons red wine vinegar
1/2 tablespoon lemon zest
1 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon dijon mustard
1/2 cup extra virgin olive oil

Salad

10 ounces chickpea orzo pasta
2 cups romaine lettuce hearts chopped into ½-inch pieces
2 cups cherry tomatoes quartered (or halved if small, to match size of other ingredients)
1 medium orange bell pepper diced into ½-inch pieces
1 medium English cucumber diced into ½-inch pieces
1/2 small red onion finely chopped
1/4 cup fresh herbs minced (such as dill, mint, basil, oregano, or parsley - use your favorite mix)
1/2 cup kalamata olives halves
1/2 cup reduced fat feta cheese crumbled

Servings: 3/4 cup servings

Units:

Instructions

Dressing:

Whisk together lemon juice, vinegar, lemon zest, mustard, pepper, and salt.
Begin adding the oil in a thin, steady stream while whisking or blending vigorously.

Salad

Bring a large pot of water to a boil.
Prepare the pasta according to the package directions and drain once cooked.
Once drained toss the orzo with a portion of the dressing so it does not stick together.
Transfer the cooked orzo to a large, shallow container and spread it out evenly to cool quickly and safely.
Once cool, place orzo, lettuce, tomatoes, pepper, cucumber, red onion, herbs, olives, feta, and remaining dressing into a large bowl and mix well.

Recipe Notes

Greek Pasta Salad Nutrition Facts Serving size 3/4 cup 16 Amount per serving Calories 160 % Daily Value Total Fat 10 g 13 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 210 mg 9 % Total Carbohydrate 14 g 5 % Dietary Fiber 3 g 11 % Total Sugars 2 g Added Sugars 0 g 0 % Protein 6 g Vitamin D 0 mcg 0 % Calcium 30 mg 2 % Iron 1.2 mg 6 % Potassium 330 mg 8 %

Mediterranean Street Tacos

April 11, 2024 by Dinner Tonight

These Mediterranean Street Tacos will take your taste buds on a vacation with flavors of dill, tzatziki, and feta!

Mediterranean Street Tacos

CourseMain Dish

Servings

Mediterranean Street Tacos

CourseMain Dish

Servings

Ingredients

Tacos

8 Street Taco Flour Tortillas about 4.5 in.
1 teaspoon olive oil
2 cups low sodium garbanzo beans drained, rinsed
1 teaspoon ground oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon Ground Basil
1/2 teaspoon ground dill
1/2 teaspoon black pepper
1/8 teaspoon salt
1/2 English cucumber chopped (reserve the other half)
1/4 cup red onion chopped
1/4 cup cherry tomatoes quartered
1/8 cup black olives chopped
1/8 cup feta cheese crumbled

Tzatziki

1/2 English cucumber grated and excess water drained
1/2 cup plain nonfat Greek yogurt
1 clove garlic minced
2 Tablespoons fresh dill chopped
1 Tablespoon lemon juice

Servings:

Units:

Instructions

Wash your hands and clean your preparation area.
Cut cucumber in half. Use one half in step 3, reserve the other half for tacos in step 5.
For the tzatziki, use a box grater or food processor to shred one half of cucumber. Drain any excess liquid.
In a small bowl, combine grated cucumber, greek yogurt, minced garlic, fresh dill, and lemon juice. Cover and refrigerate for flavors to meld up to 2 hours before serving.
In a medium bowl, combine cucumber, red onion, tomatoes, olives, and feta. Set aside until ready to serve.
To a medium pan, heat olive oil over medium heat. Add garbanzo beans, oregano, onion powder, garlic powder, ground basil, ground dill, salt, and pepper. Stir to evenly coat the garbanzo beans.
Continue to cook the garbanzo beans over medium heat, stirring frequently until cooked through, about 5 minutes.
Once the chickpeas are cooked, keep warm while warming the tortillas. Heat a small pan over medium high heat, gently toast both sides of the tortillas to desired warmth or toastiness.
Evenly divide the garbanzo mixture onto the 8 tortillas. Evenly divide the cucumber mixture and add over the top of garbanzo mixture. Finally, evenly divide the tzatziki and drizzle over the top of tacos.

Recipe Notes

Spicy Salmon Sushi Cups

February 3, 2023 by odessa.keenan

These Spicy Salmon Cups are just enough heat to complement the deliciously seasoned salmon. Score major points making at home, and double up when you pack for lunch the next day.

Make healthier substitutions when it comes to your sushi rolls – see our recommendations here.

Spicy Salmon Sushi Cups

CourseMain Dish

Servings

6 2 cup servings

Servings

6 2 cup servings

Spicy Salmon Sushi Cups

CourseMain Dish

Servings

6 2 cup servings

Servings

6 2 cup servings

Ingredients

Cups

1 pound fresh salmon skin removed and cubed
1 Tablespoon olive oil
1 Tablespoon low sodium soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1 teaspoon lemon zest
3 nori sheets (seaweed wraps)
1 1/2 cups white sticky sushi rice cooked

Sauce

1/4 cup plain Greek yogurt, nonfat
2 teaspoons Sriracha Sauce
1 teaspoon honey

Toppings

1/2 avocado diced
1/2 English cucumber diced
1 jalapeno sliced

Servings: 2 cup servings

Units:

Instructions

Preheat oven to 400 degrees F. Wash hands and clean the prep area.
Remove skin from salmon and cut into cubed bitesize pieces. Place salmon in a large bowl adding olive oil, soy sauce, garlic powder, onion powder, chili powder, and zest. Mix well.
Cut nori seaweed sheets into 4 equal squares, and set aside.
Using a measuring spoon, place 2 Tablespoons of rice in the middle of a nori square.
Gently push down rice and nori sheet into an individual cup of a nonstick muffin pan. (tip: Use a little olive oil on your fingers to evenly press down sticky rice. The edges for the nori sheet will stand up along the edge.)
Evenly distribute the salmon mixture into the 12 muffin pan cups.
Insert the pan into the preheated oven for 15 minutes.
Remove from the oven and cool slightly.
Top with avocado, cucumber, jalapenos, and spicy sauce.
Store in the refrigerator for 2-3 days, and reheat in the oven for 10 minutes in a 400 degrees preheated oven.

Recipe Notes

Creamy Onion Dip

September 2, 2022 by odessa.keenan

It’s not a tailgate without adding a dip to the line-up! Try our creamy onion dip with all your favorite fresh veggies!

Creamy Onion Dip

CourseSnacks

Servings

10 4 tablespoon servings

Servings

10 4 tablespoon servings

Creamy Onion Dip

CourseSnacks

Servings

10 4 tablespoon servings

Servings

10 4 tablespoon servings

Ingredients

Caramelized Onions

1 cup onions finely chopped
2 Tablespoons olive oil
1/4 teaspoon chicken bouillon dehydrated
1/16 teaspoon pink Himalayan salt

French Onion Dip

1 1/4 cup Greek yogurt plain, nonfat
1/2 cup mayonnaise fat-free
1/4 cup green onion tops minced
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon dried parsley
2 teaspoons Worcestershire sauce
1/4 teaspoon pink Himalayan salt

Fresh Veggies for Dipping

2 bell pepper sliced for dipping
2 English cucumber sliced for dipping
5 cup broccoli florets fresh
1 pound baby carrots

Servings: 4 tablespoon servings

Units:

Instructions

Clean your area and wash your hands before you begin.
Saute onion in olive oil, chicken bouillon, and salt.
Mix together yogurt and mayonnaise. Add green onions, paprika, onion powder, dried parsley, Worcestershire sauce, and salt.
Fold in caramelized onions.
Serve with fresh sliced veggies.

Recipe Notes

Greek Meatballs

August 20, 2021 by Dinner Tonight

These meatballs are great for any meal or occasion, but my favorite reason to make these is for leftovers! Meatballs are a great protein option to make ahead and pack for lunch. They are delicious with fresh spinach salads, pasta salads, or just sliced cucumbers. I love to serve these little guys with fresh tzatziki!

Greek Meatballs

CourseMain Dish

Greek Meatballs

CourseMain Dish

Ingredients

Meatballs

1 pound 93% lean ground turkey
1 teaspoon garlic powder
1 teaspoon oregano ground
1/2 teaspoon pepper ground
1/4 teaspoon salt
1/4 cup plain breadcrumbs dry, grated
10 ounces frozen spinach leaves thawed and drained
1/2 cup reduced fat feta cheese crumbled

Tzatziki Sauce

1 English cucumber shredded and drained
1 1/2 cups Greek yogurt plain, nonfat
2 garlic cloves minced
1/4 teaspoon salt
1/4 cup fresh dill chopped
2 Tablespoons lemon juice fresh

Servings:

Units:

Instructions

Stove Top Instructions

Wash your hands and clean your preparation area.
For the tzatziki, use a box grater or food processor to shred the cucumber. Drain any excess liquid.
In a small bowl, combine all ingredients evenly in a bowl. Cover and refrigerate for flavors to meld between 20 to 30 minutes or up to 2 hours before serving.
In a large bowl, mix ground turkey, garlic powder, oregano, salt, pepper, and breadcrumbs.
Stirring evenly, add thawed and drained spinach, then add feta cheese.
Make meatballs using a tablespoon for a perfect measurement.
Warm a skillet or pan to medium heat. Evenly coat with cooking spray and arrange meatballs around the pan.
Cook for 2-3 minutes and rotate individually on all sides until browned and cooked to an internal temperature of 165 degrees F.
Serve with some tzatziki on the side or as a dip.

Air Fryer

Wash your hands and clean your preparation area.
For the tzatziki, use a box grater or food processor to shred the cucumber. Drain any excess liquid.
In a small bowl, combine all ingredients evenly in a bowl. Cover and refrigerate for flavors to meld between 20 to 30 minutes or up to 2 hours before serving.
In a large bowl, mix ground turkey, garlic powder, oregano, salt, pepper, and breadcrumbs.
Stirring evenly, add thawed and drained spinach, then add feta cheese.
Make meatballs using a tablespoon for a perfect measurement.
Set the air fryer to 350°F and preheat for 3 minutes.
Arrange meatballs on the air fryer basket/ tray.
Cook for 2-3 minutes and rotate individually on all sides are browned and cooked to an internal temperature of 165°F.
Serve with some tzatziki on the side or as a dip.

Recipe Notes

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