Description
Orzo Pasta Salad is a vibrant and refreshing dish that transforms any meal into a delightful experience. This salad features tender orzo pasta tossed with crisp vegetables, briny Kalamata olives, and creamy feta cheese, all brought together by a zesty lemon-oregano vinaigrette. Perfect for summer picnics, barbecues, or as a nutritious side for weeknight dinners, this recipe is quick to prepare and can be customized to include your favorite ingredients. Enjoy it chilled or at room temperature—either way, it’s sure to impress your family and friends!
Ingredients
Scale
- 8 ounces dry orzo pasta
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 can (15 oz) 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 a large pot with low-sodium chicken broth until al dente, about 8–10 minutes. Drain and rinse under cold water.
- In a separate bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, oregano, sugar, salt, and pepper.
- Combine the cooked orzo with diced cucumber, cherry tomatoes, chickpeas, red onion, olives, and feta in the dressing bowl. Toss gently until well-coated.
- Cover and chill for at least one hour before serving. Just before serving, add fresh basil and parsley.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (220g)
- Calories: 360
- Sugar: 4g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg