Description

Orzo Pasta Salad is a vibrant and refreshing dish that perfectly balances al dente orzo, crisp vegetables, savory olives, and creamy feta cheese. Dressed in a zesty lemon-oregano vinaigrette, this salad is an ideal choice for summer barbecues, family dinners, or meal prep. With its quick preparation time and nutritious ingredients, it offers a delightful blend of flavors that will please any palate. Enjoy it as a satisfying main course or as a colorful side dish at your next gathering.

Ingredients

Scale

8 ounces dry orzo pasta
1 English cucumber, diced
1 pint cherry tomatoes, halved
1 (15-ounce) can chickpeas, drained and rinsed
1/2 small red onion, finely chopped
1/2 cup Kalamata olives, halved
1/2 cup crumbled feta cheese
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
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

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Instructions

Cook the orzo in a large pot with chicken broth and salt for about 8–10 minutes until al dente. Drain and rinse under cold water.
In a large mixing bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, oregano, sugar, salt, and pepper.
Add the cooked orzo to the dressing along with cucumber, tomatoes, chickpeas, red onion, olives, and feta cheese. Toss to combine.
Chill the salad in the refrigerator for at least one hour to enhance flavors.
Just before serving, fold in fresh basil and parsley.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiling
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 5g
Sodium: 400mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 6g
Protein: 10g
Cholesterol: 10mg