Description
Orzo Pasta Salad is a delicious and vibrant dish that brings together the best of Mediterranean flavors. This refreshing salad features tender orzo pasta tossed with crisp vegetables, briny Kalamata olives, creamy feta cheese, and fragrant fresh herbs, all coated in a zesty lemon-oregano vinaigrette. Perfect for summer barbecues, potlucks, or as a healthy meal option during the week, this salad is not only visually stunning but also packed with nutrients. In just 25 minutes, you can whip up a delightful dish that serves as either a satisfying main course or a flavorful side. Enjoy it chilled for an extra refreshing experience!
Ingredients
Scale
- 8 ounces dry orzo pasta
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 can chickpeas, drained and rinsed
- 1/2 cup Kalamata olives, halved
- 1/2 cup crumbled feta cheese
- Fresh basil, chopped
- Fresh parsley, chopped
- 1/4 cup lemon juice
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the orzo in low-sodium chicken broth until al dente; drain and rinse with cold water.
- Whisk together olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, sugar, salt, and pepper to create the dressing.
- Combine the cooked orzo with diced cucumber, halved cherry tomatoes, chickpeas, chopped red onion, olives, and feta cheese in a mixing bowl.
- Pour the dressing over the salad and toss gently to coat.
- 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/Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 268
- Sugar: 3g
- Sodium: 270mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 6mg