Description
Orzo Pasta Salad is a vibrant and flavorful dish that brings together a delightful mix of fresh vegetables, creamy feta cheese, and protein-packed chickpeas, all tossed in a zesty lemon-oregano vinaigrette. Perfect for summer barbecues, potlucks, or as a light lunch, this salad is not only visually appealing but also packed with nutritious ingredients. Prepare it ahead of time and let it chill in the fridge to allow the flavors to meld beautifully. This versatile recipe can be enjoyed on its own or served alongside grilled meats for a hearty meal.
Ingredients
Scale
- 2 cups low-sodium chicken broth
- 8 ounces dry orzo pasta
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/2 small red onion, finely chopped
- 1/2 cup Kalamata olives, halved
- 1/2 cup crumbled feta cheese
- Fresh herbs (basil and parsley)
- 1/4 cup lemon juice
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the orzo in a large pot with chicken broth until al dente (8-10 minutes). Drain and rinse under cold water.
- In a mixing bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, sugar, salt, and pepper.
- Combine the cooked orzo with cucumber, tomatoes, chickpeas, onion, olives, and feta in the dressing. Toss gently.
- Chill for at least one hour before serving. Just before serving, add fresh herbs and toss again.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 335
- Sugar: 4g
- Sodium: 460mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 15mg