Description
This refreshing and vibrant Greek Orzo Pasta Salad is packed with Mediterranean flavors! Combining orzo pasta, fresh vegetables, chickpeas, and creamy feta with a zesty homemade Greek dressing, it’s the perfect side dish or light main course for any occasion.
Ingredients
Scale
For the Salad:
- 1½ cups dry orzo pasta
- 2 Persian cucumbers (halved vertically, sliced ¼-inch thick)
- 2 cups halved cherry tomatoes
- 1 cup cooked chickpeas (drained and rinsed)
- 4 ounces feta cheese (cut into ¼-inch cubes)
- ⅓ cup thinly sliced red onion
- ½ cup pitted Kalamata olives
- 1 cup fresh basil and/or mint leaves
- Freshly ground black pepper
For the Dressing:
- 1 recipe Greek Salad Dressing
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon oregano
- ¼ teaspoon sea salt
Instructions
- Cook the Orzo:
- Bring a large pot of salted water to a boil.
- Cook the orzo according to the package instructions or until slightly past al dente.
- Drain the orzo and toss with a small amount of olive oil to prevent sticking. Spread it onto a baking sheet to cool completely.
- Prepare the Dressing:
- In a small bowl, whisk together the Greek Salad Dressing with red wine vinegar, lemon juice, oregano, and sea salt. Adjust the seasoning to taste.
- Assemble the Salad:
- In a large bowl, combine the cooked orzo, cucumbers, cherry tomatoes, chickpeas, feta, red onion, and olives.
- Drizzle the dressing over the salad, add half of the fresh herbs, and toss everything together until evenly coated.
- Garnish and Serve:
- Garnish with the remaining fresh herbs and freshly ground black pepper.
- Serve immediately or refrigerate for 1-2 hours to allow the flavors to meld.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Make-Ahead Tip: For the best texture, store the dressing separately and toss it with the salad just before serving.
- Customizations: Add grilled chicken, shrimp, or tofu for extra protein. Substitute feta with vegan cheese for a plant-based option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 12mg