Orzo Salad

This greek orzo salad is made with cucumbers, chickpeas, tomatoes, red onion, feta and herbs, all tossed in a herb dressing. A simple yet hearty pasta salad that can be served as a main course or side dish.

Course Salad

Cuisine Greek

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 310kcal

Author Sara Welch

Ingredients

8 ounces dried orzo pasta cooked in salted water according to package directions, then cooled
1 1/2 cups cucumber diced
1 cup cherry tomatoes halved
1 cup chickpeas
1/4 cup minced red onion
1/2 cup feta cheese crumbled
1/4 cup chopped fresh parsley
6 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
salt and pepper to taste

Instructions

Place the orzo pasta, cucumber, cherry tomatoes, chickpeas, red onion, parsley and feta cheese in a large bowl.
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic powder, oregano and salt and pepper.
Pour the dressing over the pasta mixture. Toss to coat, then serve.

Video

Notes

To cool your orzo quickly for this salad, run it under cold water in a colander. The cold water will cool the pasta as well as prevent it from clumping together.
This salad can be prepared up to 8 hours before you plan to serve it.

Nutrition