Description
This vibrant Orzo Salad is a delightful blend of fresh vegetables, protein-packed chickpeas, and zesty flavors. Perfect for summer barbecues, potlucks, or a light lunch at home, this salad is not only quick to prepare but also makes for an excellent make-ahead option. With its colorful presentation and satisfying textures, this dish is sure to impress your guests while providing a nutritious boost to your meals. Tossed in a simple homemade dressing that enhances the fresh ingredients, this Mediterranean-inspired salad will be a staple in your kitchen.
Ingredients
Scale
- 1½ cups dry orzo pasta
- 1 recipe Greek Salad Dressing
- 1 tablespoon apple 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
Instructions
- Cook the orzo in salted boiling water according to package directions until slightly past al dente. Drain and toss with olive oil to cool.
- In a mixing bowl, whisk together apple vinegar, lemon juice, oregano, and sea salt for the dressing.
- In a large bowl, combine cooked orzo, cucumber slices, cherry tomatoes, chickpeas, feta cheese, red onion, and olives. Drizzle with dressing.
- Add half of the fresh herbs and season with black pepper. Toss gently to combine.
- Garnish with remaining herbs before serving.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 297
- Sugar: 4g
- Sodium: 372mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg
Keywords: Allow the salad to chill for at least an hour before serving for the best flavor. Feel free to customize by adding other vegetables like bell peppers or roasted artichokes.