Orzo Salad
from kristineskitchenblog.comThis Orzo Salad will be the hit of the party! With feta, olives, tomatoes and chickpeas, this healthy pasta salad is full of Mediterranean flavors. Serve it as a side dish with your favorite summer meals.
Servings: 8 servings
Calories: 276kcal
Ingredients
- 8 ounces orzo pasta about 1 ¼ cups uncooked
- 15 ounce can chickpeas rinsed and drained
- 1 English cucumber quartered lengthwise and then thinly sliced
- 8 ounces cherry or grape tomatoes halved
- ½ cup thinly sliced red onion
- ½ cup pitted Kalamata olives halved
- ⅔ cup crumbled feta cheese
- ½ cup sliced fresh basil
For the Greek Dressing
- ¼ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 small clove garlic minced
- 1 teaspoon dried oregano
- ¼ teaspoon salt or to taste
- ⅛ teaspoon black pepper or to taste
Instructions
- Bring a pot of salted water to a boil. Once boiling, stir in the orzo and cook according to package directions for al dente. Drain into a colander, rinse with cold water, drain well, and then transfer to a large bowl.
- Combine all of the dressing ingredients in a small bowl. Whisk until well blended. Pour dressing over the orzo and stir to coat the pasta with the dressing.
- Add the chickpeas, cucumber, tomatoes, red onion, Kalamata olives and feta cheese to the salad. Stir to combine. Gently stir in the basil.
- Taste and season with additional salt and pepper as needed. Serve immediately or chill a few hours in the refrigerator before serving.
Video
Notes
- The salad can be stored it in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 276kcal | Carbohydrates: 33g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 11mg | Sodium: 507mg | Potassium: 305mg | Fiber: 4g | Sugar: 3g | Vitamin A: 454IU | Vitamin C: 8mg | Calcium: 110mg | Iron: 2mg
