Description
Orzo Pasta Salad is a vibrant and refreshing dish that combines the delightful textures of orzo pasta with a medley of fresh vegetables, feta cheese, and a zesty lemon-oregano dressing. Perfect for summer barbecues, picnics, or as a quick weekday meal, this salad is not only delicious but also nutritious. With its colorful ingredients and satisfying flavors, it’s sure to impress at any gathering. Simple to prepare and make-ahead friendly, this Orzo Pasta Salad guarantees an explosion of taste in every bite.
Ingredients
Scale
- 8 ounces dry orzo pasta
- 1/4 cup extra-virgin olive oil
- 1 pint cherry tomatoes
- 1 English cucumber
- 1 can (15 ounces) chickpeas
- 1/2 cup Kalamata olives
- 1/2 cup crumbled feta cheese
- Fresh herbs: basil and parsley
Instructions
- Cook the orzo in chicken broth with lemon juice and salt until al dente. Drain and rinse under cold water.
- In a large bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, sugar, salt, and black pepper to create the dressing.
- Add the cooled orzo to the bowl along with diced cucumber, halved cherry tomatoes, drained chickpeas, chopped red onion, Kalamata olives, and feta cheese. Toss gently to combine.
- Cover and chill in the refrigerator for at least one hour before serving. Add 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: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg