Description
Greek Orzo Salad is a vibrant and refreshing dish that perfectly encapsulates the flavors of summer. Loaded with fresh vegetables, creamy feta cheese, and hearty chickpeas, this salad not only offers a delightful taste but also packs a nutritious punch. It’s ideal for summer gatherings, barbecues, or as a light lunch option. With just 20 minutes of prep time, you can easily whip up this Mediterranean pasta salad that will impress your guests and satisfy your cravings. Enjoy it as a main dish paired with grilled proteins or as a colorful side that complements any meal.
Ingredients
Scale
- 1 pound orzo
- 1 large English cucumber
- 2 cups cherry tomatoes
- 1/2 cup Kalamata olives
- 1 small red bell pepper
- 1 small green pepper
- 1 can chickpeas (15.5 ounces)
- 1 small red onion
- 8 ounces feta cheese
- Olive oil
- Garlic
- Red wine vinegar
- Lemon juice
- Dijon mustard
- Oregano
- Sugar
- Salt
- Black pepper
Instructions
- Cook the orzo in salted boiling water for about 7 to 8 minutes until al dente. Drain and rinse under cold water.
- In a large bowl, combine the cooled orzo with chopped cucumber, tomatoes, olives, bell peppers, chickpeas, red onion, and crumbled feta.
- In a separate bowl, whisk together olive oil, minced garlic, red wine vinegar, lemon juice and zest, Dijon mustard, oregano, sugar, salt, and pepper.
- Pour the dressing over the salad mixture and toss gently to combine.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No cooking required after pasta
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg