Description
Orzo Pasta Salad is a refreshing and vibrant dish that beautifully combines the wholesome goodness of orzo with crisp vegetables, olives, and feta cheese. Tossed in a zesty lemon-oregano vinaigrette, this salad is perfect for summer picnics, potlucks, or as a light main course. With its colorful presentation and Mediterranean flavors, it’s sure to be a crowd favorite. Quick to prepare, you can serve it warm or chill it for a delightful cold option. Customize it by adding your favorite proteins or seasonal veggies to make it your own.
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 cup Kalamata olives, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup lemon juice
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large pot, boil low-sodium chicken broth and add the orzo. Cook for 8-10 minutes until al dente.
- While the orzo cooks, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, oregano, sugar, salt, and pepper in a mixing bowl.
- Drain the cooked orzo and rinse under cold water before adding to the dressing.
- Combine with diced cucumber, cherry tomatoes, chickpeas, olives, and feta cheese. Toss gently until well-coated.
- Chill in the refrigerator for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 10mg