Description
Orzo Pasta Salad is a vibrant and refreshing dish that combines the delightful flavors of fresh vegetables, feta cheese, and a tangy lemon-oregano vinaigrette. Perfect for summer barbecues, picnics, or as a quick lunch option, this salad is not only easy to prepare but also packed with nutritious ingredients. Imagine tender orzo pasta tossed with crisp cucumbers, juicy cherry tomatoes, protein-rich chickpeas, and briny Kalamata olives—all harmoniously blended in a light dressing. This recipe is versatile enough to be served as a main course or side dish, making it ideal for gatherings. With its bright colors and satisfying taste, Orzo Pasta Salad is sure to become a favorite in your kitchen.
Ingredients
Scale
- 8 ounces dry orzo pasta
- 1/4 cup lemon juice
- 1/4 cup extra-virgin olive oil
- 1 pint cherry tomatoes
- 1 English cucumber
- 1 can chickpeas
- 1/2 cup Kalamata olives
- 1/2 cup crumbled feta cheese
- Fresh basil and parsley
Instructions
- Cook the orzo in chicken broth according to package instructions until al dente. Drain and rinse under cold water.
- In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, sugar, salt, and black pepper.
- Add cooled orzo to the dressing along with the diced cucumber, halved tomatoes, chickpeas, olives, and feta cheese. Toss gently to combine.
- Cover and chill in the refrigerator for at least one hour before serving.
- Just before serving, mix in chopped fresh basil and parsley.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg