Description
Orzo Pasta Salad is a vibrant and refreshing dish that brings together the delightful flavors of fresh vegetables, tangy feta cheese, and hearty chickpeas—all tossed in a zesty lemon-oregano vinaigrette. Perfect for any occasion, from summer picnics to potlucks and weeknight dinners, this easy-to-make salad can be prepared ahead of time for optimal flavor. With its colorful presentation and satisfying ingredients, it serves as a versatile side or a light main course that everyone will love.
Ingredients
Scale
- 8 ounces dry orzo pasta
- 1 English cucumber
- 1 pint cherry tomatoes
- 1 (15 ounce) can chickpeas
- 1/2 small red onion
- 1/2 cup Kalamata olives
- 1/2 cup crumbled feta cheese
- Fresh basil and parsley
Instructions
- Cook the orzo in a large pot with chicken broth, lemon juice, and salt until al dente (about 8-10 minutes). Drain and rinse under cold water.
- In a large bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, sugar, salt, and pepper to make the dressing.
- Add the cooked orzo to the dressing along with diced cucumber, halved tomatoes, chickpeas, red onion, olives, and feta cheese. Toss gently to combine.
- Chill in the refrigerator 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: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg