Description
Orzo Pasta Salad is a delightful and refreshing dish that brings together the vibrant flavors of Mediterranean cuisine. With its colorful medley of fresh vegetables, tangy olives, and creamy feta cheese, this salad offers a burst of taste in every bite. Tossed in a zesty lemon-oregano vinaigrette, it’s perfect for any occasion—whether at a summer barbecue, picnic, or as a light weeknight dinner. The best part? It comes together in just 25 minutes and can be enjoyed chilled or at room temperature. This versatile salad is not only delicious but also nutritious, making it an ideal choice for meal prep and easy lunches throughout the week.
Ingredients
Scale
- 8 ounces dry orzo pasta
- 1 English cucumber
- 1 pint cherry tomatoes
- 1 (15 ounce) can chickpeas
- 1/2 cup Kalamata olives
- 1/2 cup crumbled feta cheese
- Fresh basil and parsley
- 2 cups low-sodium chicken broth
- 1/4 cup lemon juice
- 1 teaspoon salt
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- 1/2 lemon, juiced
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook orzo in chicken broth, lemon juice, and salt for 8-10 minutes until al dente. Drain and rinse under cold water.
- Prepare dressing by whisking olive oil, red wine vinegar, lemon juice, garlic, oregano, sugar, salt, and pepper in a large bowl.
- Combine cooked orzo with diced cucumber, halved cherry tomatoes, chickpeas, chopped red onion, olives, and feta in the bowl.
- Toss gently to coat with dressing and chill for at least one hour before serving.
- Just before serving, add fresh herbs and toss again.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 290
- Sugar: 3g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 10mg