Description
Orzo Pasta Salad is a vibrant and refreshing dish that brings together tender orzo pasta, crisp vegetables, briny olives, and creamy feta, all tossed in a zesty lemon-oregano vinaigrette. This salad not only looks stunning on any table but also bursts with flavor in every bite. Perfect for summer picnics, potlucks, or as a delightful side at family dinners, it’s quick to prepare—ready in just 25 minutes! The combination of healthy ingredients makes it not only satisfying but also nutritious. Whether served as a main course or alongside grilled meats, this Orzo Pasta Salad is sure to be a hit.
Ingredients
Scale
- 8 ounces dry orzo pasta
- 1 English cucumber
- 1 pint cherry tomatoes
- 1 can chickpeas
- 1/2 small red onion
- 1/2 cup Kalamata olives
- 1/2 cup crumbled feta cheese
- Fresh basil and parsley
- Lemon juice and olive oil for the dressing
Instructions
- Cook the orzo in chicken broth with lemon juice until al dente (8–10 minutes). Drain and cool.
- Whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, sugar, salt, and pepper for the dressing.
- Combine cooled orzo with diced cucumber, halved tomatoes, chickpeas, red onion, olives, and feta in a mixing bowl.
- Toss the mixture with the dressing until well combined.
- Chill 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 serving
- Calories: 268
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 10mg