Description
Orzo Pasta Salad is a vibrant and refreshing dish that brings together the best of Mediterranean flavors. This delightful salad features tender orzo pasta tossed with crisp vegetables, briny olives, and creamy feta cheese, all coated in a zesty lemon-oregano vinaigrette. Perfect for summer picnics, potlucks, or a quick family dinner, this dish not only looks stunning but is also packed with nutrition. It’s customizable to suit your taste preferences and can be enjoyed as a main course or a side dish. With its combination of fresh ingredients and bold flavors, Orzo Pasta Salad is sure to become a favorite at your table.
Ingredients
Scale
- 8 ounces dry orzo pasta
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 can chickpeas (15 ounces), drained and rinsed
- 1/2 small red onion, finely chopped
- 1/2 cup Kalamata olives, halved
- 1/2 cup crumbled feta cheese
- Fresh basil and parsley for garnish
Instructions
- Cook the orzo in a large pot of boiling chicken broth mixed with lemon juice and salt for about 8–10 minutes until al dente. Drain and rinse under cold water.
- In a mixing bowl, whisk together olive oil, red wine vinegar, remaining lemon juice, minced garlic, oregano, sugar, salt, and pepper.
- Combine the drained orzo with the dressing in the bowl. Add cucumber, tomatoes, chickpeas, red onion, olives, and feta cheese. Toss gently to combine.
- Chill the salad in the fridge for at least one hour before serving for enhanced flavor.
- Just before serving, add fresh herbs and give it one last toss.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg