Description
Orzo Pasta Salad is a vibrant and refreshing dish perfect for any occasion, from summer picnics to festive gatherings. This delightful salad features tender orzo pasta combined with crisp vegetables, briny olives, and creamy feta cheese, all tossed in a zesty lemon-oregano vinaigrette. Not only is it quick to prepare—taking just 25 minutes—but it also makes for excellent meal prep, allowing you to savor fresh flavors throughout the week. This versatile salad can be served as a main course, side dish, or light lunch, making it a fantastic option for busy weeknights or special events. Packed with nutritious ingredients like chickpeas and fresh veggies, this Orzo Pasta Salad is not only delicious but healthy too.
Ingredients
Scale
- 8 ounces dry orzo pasta
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 (15 ounce) can chickpeas
- 1/2 cup Kalamata olives, halved
- 1/2 cup crumbled feta cheese
- Fresh basil and parsley for garnish
Instructions
- Cook the orzo: In a large pot, bring low-sodium chicken broth to a boil. Add orzo and cook until al dente (8-10 minutes). Drain and rinse under cold water.
- Make the dressing: In a mixing bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, sugar, salt, and pepper.
- Combine ingredients: Add cooled orzo to the dressing along with cucumber, tomatoes, chickpeas, olives, and feta. Toss gently until well mixed.
- Chill before serving: Cover and refrigerate for at least one hour.
- Serve: Just before serving, add chopped basil and parsley. Enjoy chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (220g)
- Calories: 260
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg