Description
Orzo Pasta Salad is a delightful and nutritious dish that captures the essence of Mediterranean cuisine. Bursting with vibrant colors and fresh flavors, this salad combines tender orzo pasta with crisp veggies, tangy feta cheese, and briny olives, all tossed in a zesty lemon-oregano vinaigrette. Perfect for summer barbecues, potlucks, or as a light lunch, this salad is both satisfying and easy to prepare. Best of all, it can be made ahead of time, allowing the flavors to meld together beautifully. With its versatility and healthful ingredients, Orzo Pasta Salad is sure to impress at any gathering.
Ingredients
Scale
- 8 ounces dry orzo pasta
- 1/2 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1/2 cup Kalamata olives, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup lemon juice
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
Instructions
- Cook the orzo in low-sodium chicken broth until al dente. Drain and rinse under cold water.
- Whisk together olive oil, vinegar, lemon juice, minced garlic, oregano, sugar, salt, and pepper in a large bowl.
- Add the cooked orzo to the dressing along with cucumber, tomatoes, chickpeas, olives, and feta. Toss gently to combine.
- Chill for at least one hour before serving. Add fresh herbs just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 10mg