Description
Orzo Pasta Salad is a refreshing and vibrant dish that bursts with flavor, making it ideal for any occasion. This Mediterranean-inspired salad combines al dente orzo pasta with crisp vegetables, protein-rich chickpeas, tangy feta cheese, and a zesty lemon-oregano vinaigrette. Its colorful presentation not only pleases the eye but also promises a delightful culinary experience. Whether you’re hosting a summer barbecue, packing it for a picnic, or serving it as a side at family gatherings, this versatile salad is sure to be a crowd-pleaser. Quick to prepare and easy to customize with your favorite ingredients, Orzo Pasta Salad is the perfect addition to your recipe repertoire.
Ingredients
Scale
- 8 ounces dry orzo pasta
- 1 cup diced English cucumber
- 1 pint halved cherry tomatoes
- 1 can (15 ounces) drained chickpeas
- 1/2 cup Kalamata olives
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- 1/4 cup lemon juice
- Fresh herbs (basil and parsley)
Instructions
- Cook orzo in chicken broth until al dente (8-10 minutes). Drain and rinse under cold water.
- In a mixing bowl, whisk together olive oil, red wine vinegar, remaining lemon juice, garlic, oregano, sugar, salt, and pepper.
- Add cooked orzo to the bowl along with cucumber, tomatoes, chickpeas, olives, and feta. Toss gently to combine.
- Chill in the refrigerator for at least one hour before serving.
- Just before serving, stir in fresh basil and parsley.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg