Ingredients
Scale
- 1½ cups dry orzo pasta
- 1 recipe Greek Salad Dressing
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon oregano
- ¼ teaspoon sea salt
- 2 Persian cucumbers, halved lengthwise and sliced ¼-inch thick
- 2 cups cherry tomatoes, halved
- 1 cup cooked chickpeas, drained and rinsed
- 4 ounces feta cheese, cubed
- ⅓ cup thinly sliced red onion
- ½ cup pitted Kalamata olives
- 1 cup fresh basil and/or mint leaves
- Freshly ground black pepper, to taste
- Extra virgin olive oil, for tossing
Instructions
- Bring a large pot of salted water to a boil. Cook orzo until slightly past al dente. Drain and toss with olive oil. Spread on a baking sheet to cool.
- Prepare the Greek dressing. Stir in red wine vinegar, lemon juice, oregano, and salt.
- In a large bowl, mix orzo, cucumbers, tomatoes, chickpeas, feta, onion, and olives. Toss with dressing.
- Add half the herbs. Season with black pepper and toss again.
- Top with remaining herbs and a drizzle of olive oil before serving.
Notes
Add grilled chicken or shrimp for more protein. Cool orzo before assembling. Best enjoyed within 3 days of making!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg
Keywords: orzo salad, mediterranean salad, summer pasta salad, vegetarian orzo salad