Name: Greek Orzo Salad
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Mediterranean
Ingredients: 1 pound orzo; 1 large english cucumber (sliced in half lengthwise then cut into half moons); 2 cups cherry tomatoes (cut in half); 1/2 cup kalamata olives (pitted and sliced in half); 1 small red bell pepper (seeds removed and diced); 1 small green pepper (seeds removed and diced); 1 15.5 ounce can chickpeas (drained, rinsed, and patted dry); 1 small red onion (diced); 1 8 ounce container feta cheese (crumbled); 1/2 cup olive oil; 2 cloves garlic (minced); 3 tablespoons red wine vinegar; 1 and 1/2 Tablespoons lemon juice (freshly squeezed); 1 teaspoon lemon zest (finely grated); 1 and 1/2 teaspoons dijon mustard; 1 teaspoon fresh oregano (finely chopped or 1/2 teaspoon dried); 1 teaspoon granulated sugar; 1/2 teaspoon salt (more to taste); 1/2 teaspoon ground black pepper (more to taste); 2 Tablespoons kalamata olives (finely chopped)

Description

Indulge in the vibrant flavors of this Greek Orzo Salad, a refreshing dish perfect for any occasion. This Mediterranean-inspired salad combines tender orzo pasta with crisp vegetables, creamy feta cheese, and protein-rich chickpeas, all tossed in a zesty dressing that brings out the best in every ingredient. Whether you’re hosting a summer barbecue, prepping for a potluck, or simply looking for a quick and healthy lunch, this delightful salad fits the bill. It’s easy to prepare and can be customized to suit your taste preferences, making it an ideal choice for meal prep or as an inviting side dish that will impress your guests.

Ingredients

Scale

1 pound orzo
1 large english cucumber (sliced in half lengthwise then cut into half moons)
2 cups cherry tomatoes (cut in half)
1/2 cup kalamata olives (pitted and sliced in half)
1 small red bell pepper (seeds removed and diced)
1 small green pepper (seeds removed and diced)
1 15.5 ounce can chickpeas (drained, rinsed, and patted dry)
1 small red onion (diced)
1 8 ounce container feta cheese (crumbled)
1/2 cup olive oil
2 cloves garlic (minced)
3 tablespoons red wine vinegar
1 and 1/2 Tablespoons lemon juice (freshly squeezed)
1 teaspoon lemon zest (finely grated)
1 and 1/2 teaspoons dijon mustard
1 teaspoon fresh oregano (finely chopped or 1/2 teaspoon dried)
1 teaspoon granulated sugar
1/2 teaspoon salt (more to taste)
1/2 teaspoon ground black pepper (more to taste)
2 Tablespoons kalamata olives (finely chopped)

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Instructions

Cook 1 pound of orzo in salted boiling water for 7-8 minutes until al dente. Drain and rinse under cold water.
In a large bowl, combine chopped cherry tomatoes, cucumber, olives, chickpeas, red onion, and feta cheese.
In a separate bowl, whisk together 1/2 cup olive oil, minced garlic, 3 tablespoons red wine vinegar, 1 and 1/2 tablespoons lemon juice and zest, Dijon mustard, oregano, sugar, salt, and pepper.
Add the cooled orzo to the vegetable mixture and pour over the dressing. Toss well to combine.

Prep Time: 10 minutes
Cook Time: 8 minutes
Category: Salad
Method: Boiling
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup (200g)
Calories: 320
Sugar: 4g
Sodium: 320mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 6g
Protein: 10g
Cholesterol: 15mg