Description
Orzo Pasta Salad is a vibrant and satisfying dish that perfectly balances fresh vegetables, zesty flavors, and creamy feta. Whether you’re hosting a summer picnic or looking for a quick weeknight meal, this salad fits the bill. With its delightful medley of chickpeas, cucumbers, and olives, all tossed in a tangy lemon-oregano vinaigrette, it’s both nutritious and versatile. Enjoy it as a light main course or as a refreshing side dish alongside grilled meats or roasted veggies. Plus, it can be made ahead of time, allowing the flavors to meld beautifully. This Orzo Pasta Salad is sure to impress at any gathering!
Ingredients
Scale
- 8 ounces dry orzo pasta
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 can chickpeas (15 ounces), drained and rinsed
- 1/2 cup Kalamata olives, halved
- 1/2 cup crumbled feta cheese
- Zesty lemon-oregano vinaigrette (made with lemon juice, olive oil, red wine vinegar, garlic, oregano)
Instructions
- Cook the orzo in chicken broth until al dente; drain and rinse with cold water.
- Whisk together dressing ingredients in a mixing bowl.
- Combine cooked orzo with diced vegetables, chickpeas, olives, and feta in a large bowl.
- Toss with dressing and chill for at least one hour before serving.
- Add fresh herbs just before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 3g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg