Description
Orzo Pasta Salad is a vibrant and refreshing dish that combines colorful vegetables, chickpeas, olives, and crumbled feta cheese, all tossed in a zesty lemon-oregano vinaigrette. This delightful salad is perfect for picnics, barbecues, or as a light lunch. Its quick preparation makes it a go-to for busy weeknights, while its versatility allows it to shine as either a main or side dish. Not only does it pack a flavorful punch with fresh ingredients, but it’s also healthy and satisfying. Serve it chilled or at room temperature for maximum enjoyment!
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 cup Kalamata olives, halved
- 1/2 cup crumbled feta cheese
- Fresh basil and parsley for garnish
- 2 cups low-sodium chicken broth
- 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 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook orzo in salted chicken broth according to package instructions until al dente (about 8-10 minutes). 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 cooked orzo to the dressing along with diced cucumber, cherry tomatoes, chickpeas, olives, red onion, and feta cheese. Toss gently to combine.
- Cover and refrigerate for at least one hour before serving. Just before serving, stir in fresh basil and parsley.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 7mg