Description
A vibrant, easy orzo salad, perfect for busy weeknights and adaptable to your pantry staples.
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 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
- 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
Instructions
- Boil the Orzo: Bring a large pot of salted water to a boil and cook the orzo according to package directions, about 8-10 minutes.
- Drain and Cool: Drain the cooked orzo and toss with olive oil, then spread out on a baking sheet to cool for 5-10 minutes.
- Mix the Dressing: In a bowl, combine red wine vinegar, lemon juice, oregano, and sea salt; whisk together and set aside.
- Combine the Ingredients: In a large mixing bowl, toss the cooled orzo, cucumbers, tomatoes, chickpeas, feta, red onion, and olives.
- Dress It Up: Drizzle the dressing over the salad, add half of the fresh herbs, and season with black pepper; toss gently.
- Garnish: Add the remaining herbs for a beautiful finish.
- Serve & Enjoy: Serve immediately or let chill in the fridge for about 30 minutes for enhanced flavor.
Notes
Great for meal prep; can be stored in the fridge for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg