Description
Orzo Pasta Salad is a vibrant and refreshing dish that captures the essence of Mediterranean flavors. Packed with colorful vegetables, savory olives, and creamy feta cheese, this salad is ideal for any occasion—be it a picnic, barbecue, or light meal. The zesty lemon-oregano vinaigrette adds a delightful tang that complements the fresh ingredients beautifully. Easy to prepare and versatile enough to serve as a main or side dish, this Orzo Pasta Salad not only pleases the palate but also offers a healthy mix of nutrients. Perfect for meal prep, it tastes even better after chilling in the refrigerator, making it a convenient option for busy days.
Ingredients
Scale
- 8 ounces dry orzo pasta
- 1 cup cherry tomatoes (halved)
- 1 English cucumber (diced)
- 1 can (15 ounces) chickpeas (drained and rinsed)
- 1/2 cup Kalamata olives (halved)
- 1/2 cup crumbled feta cheese
- Fresh basil and parsley (for garnish)
Instructions
- In a large pot, bring chicken broth to a boil. Add orzo and cook 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 to create the dressing.
- Combine cooled orzo with dressing in a large bowl. Add diced cucumber, halved cherry tomatoes, chickpeas, olives, and feta; mix gently until well-coated.
- Chill for at least one hour before serving. Garnish with fresh basil and parsley before enjoying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 320
- Sugar: 3g
- Sodium: 530mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg