Description
Discover a delightful summer dish with this Greek Orzo Salad, perfect for picnics, barbecues, or light meals. Bursting with fresh vegetables, creamy feta cheese, and a zesty dressing, this salad combines vibrant flavors in every bite. It’s quick to prepare—ready in just 20 minutes—and versatile enough to serve as a refreshing side or a main course by adding grilled chicken or shrimp. Enjoy the health benefits of colorful ingredients while impressing your guests with this easy-to-make Mediterranean pasta salad!
Ingredients
Scale
- 1 pound orzo
- 1 large English cucumber
- 2 cups cherry tomatoes
- 1/2 cup kalamata olives
- 1 small red bell pepper
- 1 small green pepper
- 1 small red onion
- 1 can chickpeas (15.5 ounces)
- Feta cheese (for topping)
- Dressing: olive oil
- Dressing: garlic
- Dressing: red wine vinegar
- Dressing: lemon juice and zest
- Dressing: Dijon mustard
- Dressing: oregano
- Dressing: sugar
- Dressing: salt
- Dressing: pepper
Instructions
- Cook orzo in a large pot of salted boiling water for 7 to 8 minutes until al dente. Drain and rinse under cold water.
- In a large mixing bowl, combine cooled orzo with chopped cucumber, tomatoes, olives, bell peppers, onions, and chickpeas.
- For the dressing, whisk together olive oil, minced garlic, red wine vinegar, lemon juice and zest, Dijon mustard, oregano, sugar, salt, and pepper.
- Pour the dressing over the salad mixture and toss gently to combine.
- Top with crumbled feta cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 10mg