Description
Revitalize your summer meals with this vibrant Greek Orzo Salad, a delightful combination of orzo pasta, fresh vegetables, and tangy feta cheese. Perfect for picnics, potlucks, or as a quick weeknight dinner, this salad bursts with Mediterranean flavors and is sure to impress family and friends. With the added protein from chickpeas, it serves as a filling option for both vegetarians and meat lovers alike. Enjoy it chilled or at room temperature for a refreshing twist on classic pasta salads.
Ingredients
Scale
- 1 pound orzo
- 1 large English cucumber
- 2 cups cherry tomatoes
- 1/2 cup kalamata olives
- 1 small red bell pepper
- 1 small green pepper
- 1 can (15.5 ounces) chickpeas
- 1 small red onion
- Feta cheese (to taste)
- Olive oil
- Garlic
- Red wine vinegar
- Lemon juice
- Dijon mustard
- Oregano
- Sugar
- Salt
- Black pepper
Instructions
- Cook orzo in salted boiling water for 7-8 minutes until al dente. Drain and cool under cold water.
- In a large bowl, combine cooled orzo with chopped cucumber, cherry tomatoes, olives, bell peppers, chickpeas, red onion, and crumbled feta.
- In a separate bowl, whisk olive oil, minced garlic, vinegar, lemon juice & zest, mustard, oregano, sugar, salt & pepper.
- Pour dressing over salad mixture and toss gently to coat. Adjust seasoning to taste.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Sides
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 330
- Sugar: 3g
- Sodium: 360mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 12mg