Description
Experience the vibrant flavors of Orzo Pasta Salad, a refreshing dish that combines tender orzo pasta with an array of colorful vegetables, briny olives, crumbled feta cheese, and a zesty lemon-oregano vinaigrette. Perfect for summer barbecues, picnics, or as a delightful side dish, this salad is both nutritious and easy to prepare. With its Mediterranean flair and versatility, you can serve it as a main course or a side that complements grilled meats beautifully. Enjoy the benefits of meal prep since it tastes even better after chilling in the fridge!
Ingredients
Scale
- 8 ounces dry orzo pasta
- 1/4 cup extra-virgin olive oil
- 1 pint cherry tomatoes
- 1 English cucumber
- 1 (15 ounce) can chickpeas
- 1/2 cup Kalamata olives
- 1/2 cup crumbled feta cheese
- Fresh basil and parsley
Instructions
- Cook the orzo in chicken broth until al dente. Drain and rinse under cold water.
- Whisk together olive oil, vinegar, lemon juice, garlic, oregano, sugar, salt, and pepper to make the dressing.
- In a large bowl, combine cooked orzo with diced cucumber, halved tomatoes, chickpeas, olives, and feta. Toss with the dressing.
- Chill in the refrigerator for at least one hour before serving. Stir in fresh herbs just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 10mg