Description
This refreshing Orzo Salad is a delightful mix of orzo pasta, fresh vegetables, chickpeas, and feta cheese, all tossed in a flavorful Greek dressing. It’s perfect for a light lunch or as a side dish for a summertime barbecue.
Ingredients
Units
Scale
Pasta:
- 1 1/2 cups dry orzo pasta
Greek Salad Dressing:
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon oregano
- 1/4 teaspoon sea salt
Salad:
- 2 Persian cucumbers, halved vertically, and sliced 1/4-inch thick
- 2 cups halved cherry tomatoes
- 1 cup cooked chickpeas, drained, and rinsed
- 4 ounces feta cheese, cut into 1/4-inch cubes
- 1/3 cup thinly sliced red onion
- 1/2 cup pitted Kalamata olives
- 1 cup fresh basil and/or mint leaves
- Freshly ground black pepper
Instructions
- Cook Orzo: Boil salted water and cook orzo until slightly past al dente. Drain, toss with olive oil, and cool on a baking sheet.
- Prepare Dressing: Make Greek Salad Dressing and mix in red wine vinegar, lemon juice, oregano, and sea salt.
- Combine Ingredients: In a bowl, mix orzo, cucumbers, tomatoes, chickpeas, feta, red onion, and olives. Add dressing, half the herbs, black pepper, toss well.
- Serve: Garnish with remaining herbs and serve.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 25mg
