When you have a busy week ahead, prep these Greek orzo Mason Jars for a super delicious lunch that is ready to eat right away. They only take about 25 minutes to make 4 servings. You can also skip the Mason Jars and serve this like a Greek orzo pasta bar on your table where everyone can make their own bowls.
Once ingredients are chopped and the pasta is cooked, the salad comes together fast. Feel free to use store-bought salad dressing instead of homemade.
The key to keeping these jars fresh all week is to layer the wet ingredients on the bottom first like the tomatoes, cucumber and salad dressing. Follow by any dryer ingredients on top. These jars are full of fiber from the beans, tomatoes, cucumber and beets especially. They have protein from the chickpeas and feta. If you like, feel free to add chicken to the jars for more protein.
Easy ingredients to pull together for Greek Salad on the Go!
Greek Orzo Salad Mason Jar Ingredients
-Tomatoes
-Orzo- you can also use rice or pasta but orzo is amazing
-Cucumber
-Chickpeas (or chicken works well)- go for a low-sodium variety
-Feta cheese
-Kalamata olives
-Beets- I used fresh this time but no-salt added canned beets works amazing too
-Chopped onion
-Quick homemade Greek dressing or your favorite bottled version- the Ken’s Simply dressings work really well for these jars
-Green onion
These are great for taking to lunch at work or for eating at home. If you take them to work, bring a paper plate or bowl to pour the salad onto to eat. These Greek orzo jars can be a complete meal or pair them with a piece of fruit on the side.
Greek Salad Mason Jars
Greek Salad Mason Jars
Instructions:
1. Boil a large pot of water and cook orzo pasta according to directions. Once cooked, drain pasta.
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.
3. Add in the beets, cucumber and tomatoes. Followed by the onion, chickpeas and orzo. Top off with the feta, olives and green onion.
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.
Ingredients
Directions
Instructions:
1. Boil a large pot of water and cook orzo pasta according to directions. Once cooked, drain pasta.
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.
3. Add in the beets, cucumber and tomatoes. Followed by the onion, chickpeas and orzo. Top off with the feta, olives and green onion.
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.
Amanda Hernandez
Amanda Hernandez is a MA, RD and her site is The Nutritionist Reviews.   Her other stories include: 9 Summer fruits and vegetables you must eat  and 10 ways to make a protein-packed smoothie without protein powder.Â