Description
Orzo Pasta Salad is a vibrant and refreshing dish that captures the essence of Mediterranean flavors. This delightful salad features tender orzo pasta tossed with crisp vegetables, briny Kalamata olives, and creamy feta cheese, all coated in a zesty lemon-oregano vinaigrette. Perfect for summer picnics, family gatherings, or as a quick weeknight meal, this salad is not only easy to prepare but also packed with nutrition. With its colorful presentation and bold flavors, Orzo Pasta Salad is sure to impress your guests or make any meal feel special.
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 small red onion, finely chopped
- 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
Instructions
- Cook the orzo in low-sodium chicken broth until al dente. Drain and cool under cold water.
- In a large mixing bowl, whisk together dressing ingredients: lemon juice, olive oil, vinegar, garlic, oregano, salt, and pepper.
- Combine cooled orzo with diced cucumber, cherry tomatoes, chickpeas, red onion, olives, and feta in the bowl with the dressing.
- Toss gently to combine and chill before serving for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg