Description
Orzo Pasta Salad is a vibrant and refreshing dish that perfectly blends colorful vegetables, creamy feta, and tangy olives. Tossed in a zesty lemon-oregano vinaigrette, this salad is an ideal choice for summer picnics, potlucks, or light weeknight dinners. With its delightful mix of textures and flavors, it’s sure to be a crowd-pleaser at any gathering. Plus, it can be made ahead of time, allowing the flavors to meld beautifully while making your meal prep a breeze.
Ingredients
Scale
- 8 ounces dry orzo pasta
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 (15 ounce) can chickpeas, 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 chicken broth with lemon juice and salt until al dente. Drain and rinse under cold water.
- Whisk together olive oil, red wine vinegar, lemon juice, minced garlic, oregano, sugar, salt, and black pepper in a large bowl.
- Add the cooked orzo along with cucumber, tomatoes, chickpeas, red onion, olives, and feta cheese to the dressing. Toss gently until combined.
- Chill in the refrigerator for at least one hour before serving.
- Garnish with fresh basil and parsley before enjoying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg