Description
Orzo Pasta Salad is a vibrant and refreshing dish that combines tender orzo pasta with an array of colorful vegetables, tangy Kalamata olives, creamy feta cheese, and fragrant herbs. Tossed in a zesty lemon-oregano vinaigrette, this salad is perfect for picnics, barbecues, or as a light meal on its own. With its delightful combination of flavors and textures, it’s sure to impress at any gathering. Easy to make and even better when chilled, Orzo Pasta Salad can be customized with your favorite seasonal ingredients, making it a versatile addition to your recipe collection.
Ingredients
- 8 ounces dry orzo pasta
- 1 English cucumber
- 1 pint cherry tomatoes
- 1 (15 ounce) can chickpeas
- 1/2 small red onion
- 1/2 cup Kalamata olives
- 1/2 cup crumbled feta cheese
- Fresh basil and parsley
- Dressing: olive oil, lemon juice, garlic, oregano, red wine vinegar
Instructions
- Cook the orzo in chicken broth until al dente; drain and rinse.
- Whisk together dressing ingredients in a large bowl.
- Mix cooked orzo with dressing and add diced cucumber, halved tomatoes, chickpeas, onion, olives, and feta; toss gently.
- Chill the salad for at least one hour before serving.
- Fold in fresh herbs just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg