Orzo Salad

This Orzo Salad is a fresh, delicious side dish or vegetarian lunch, perfect for gatherings.

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Prep Time 30

Cook Time 8

Total Time 38

Course Salad, Side Dish

Cuisine Mediterranean

Servings servings

Calories 320 kcal

Equipment

Staub Dutch Oven

Ingredients

1.5 cups dry orzo pasta
1 recipe Greek Salad Dressing
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
0.5 teaspoon oregano
0.25 teaspoon sea salt
2 whole Persian cucumbers halved vertically, and 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
0.33 cup thinly sliced red onion
0.5 cup pitted Kalamata olives
1 cup fresh basil and/or mint leaves
freshly ground black pepper

Instructions

Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente. Drain the orzo and toss it with a little olive oil, so that it doesn’t stick together. Spread onto a baking sheet to cool.
Prepare the Greek Salad Dressing and add in the red wine vinegar, lemon juice, oregano, and sea salt.
In a large bowl, toss together the cooked orzo, cucumbers, tomatoes, chickpeas, feta, red onion, and olives. Drizzle the dressing over the salad, add half the herbs, season with freshly ground black pepper, and toss to coat. Garnish with the remaining herbs and serve.

Notes

If making ahead of time, save the herbs to add at the last minute. Drizzle with olive oil before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 25mgSodium: 500mgPotassium: 450mgFiber: 8gSugar: 6gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Keyword chickpeas, fresh, Healthy, Orzo Salad, pasta salad, Vegetarian