Description
Orzo Pasta Salad is a vibrant and refreshing dish that brings together the best of summer flavors. This delightful salad combines tender orzo pasta with a colorful mix of fresh vegetables, creamy feta, and briny olives, all tossed in a zesty lemon-oregano vinaigrette. Perfect for picnics, potlucks, or as a healthy lunch option, this Mediterranean-inspired salad is not only easy to prepare but also packed with nutrients. Enjoy it chilled or at room temperature for a light meal that’s satisfying and full of flavor. With its versatility and eye-catching presentation, Orzo Pasta Salad is sure to be a hit at any gathering!
Ingredients
Scale
- 8 ounces dry orzo pasta
- 1/4 cup extra-virgin olive oil
- 1/4 cup lemon juice
- 1 (15-ounce) can chickpeas
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 cup Kalamata olives, halved
- 1/2 cup crumbled feta cheese
- Fresh herbs: basil and parsley
Instructions
- Cook the orzo in a large pot with low-sodium chicken broth until al dente (about 8-10 minutes). Drain and rinse under cold water.
- In a mixing bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, oregano, sugar, salt, and pepper to create the dressing.
- Combine the cooled orzo with diced cucumber, halved tomatoes, rinsed chickpeas, olives, feta cheese, and dressing in a large bowl. Toss gently to coat.
- Chill the salad in the refrigerator for at least one hour before serving.
- Just before serving, fold in chopped basil and parsley.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg