Description
Orzo Salad is a vibrant and refreshing dish that combines the delightful flavors of Mediterranean cuisine. This easy-to-make salad features al dente orzo pasta, fresh vegetables like cucumbers and cherry tomatoes, protein-packed chickpeas, and creamy feta cheese, all tossed in a zesty Greek dressing. Perfect for summer barbecues, light lunches, or meal prepping for busy weeks ahead, this dish is as versatile as it is delicious. It can be served on its own or paired with grilled proteins for a heartier meal. Make it a day in advance to allow the flavors to meld beautifully!
Ingredients
Scale
- 1½ cups dry orzo pasta
- 2 Persian cucumbers
- 2 cups halved cherry tomatoes
- 1 cup cooked chickpeas
- 4 ounces feta cheese
- Greek salad dressing (homemade or store-bought)
- Fresh herbs (basil/mint)
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon oregano
- ¼ teaspoon sea salt
- ⅓ cup thinly sliced red onion
- ½ cup pitted Kalamata olives
- Freshly ground black pepper
Instructions
- Cook the orzo in salted boiling water until slightly past al dente. Drain and toss with olive oil to cool.
- In a bowl, mix Greek dressing with red wine vinegar, lemon juice, oregano, and sea salt.
- In a large bowl, combine cooled orzo, cucumbers, tomatoes, chickpeas, feta cheese, red onion, and olives.
- Drizzle dressing over the salad and add half of the fresh herbs along with black pepper. Toss gently.
- Garnish with remaining herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 298
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg