Description
Orzo Pasta Salad is a colorful and refreshing dish that brings the vibrant flavors of the Mediterranean right to your table. This delightful salad features tender orzo pasta tossed with crisp vegetables, tangy olives, creamy feta cheese, and a zesty lemon-oregano vinaigrette. Perfect for summer barbecues, potlucks, or as a light meal at home, this versatile dish is not only quick to prepare but also packed with nutrition. Enjoy it as a main course or side, and let its bright flavors elevate any occasion!
Ingredients
Scale
- 8 ounces dry orzo pasta
- 1/4 cup extra-virgin olive oil
- 1 pint cherry tomatoes, halved
- 1 English cucumber, diced
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1/2 cup Kalamata olives, halved
- 1/2 cup crumbled feta cheese
- Fresh herbs (basil and parsley)
- Zesty lemon juice and dried oregano for dressing
Instructions
- Cook the orzo in a large pot with low-sodium chicken broth until al dente (about 8-10 minutes). Drain and rinse under cold water.
- In a mixing bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, oregano, sugar, salt, and pepper.
- Add cooked orzo to the dressing along with diced cucumber, cherry tomatoes, chickpeas, red onion, olives, and feta cheese. Toss gently to combine.
- Chill in the refrigerator for at least an hour before serving. Add fresh herbs just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 cups (280g)
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 10mg