Description
A refreshing and flavorful Orzo Salad featuring a medley of Greek-inspired ingredients tossed in a zesty dressing. Perfect for a light and satisfying meal.
Ingredients
Units
Scale
Orzo Salad:
- 1 1/2 cups dry orzo pasta
- 2 Persian cucumbers, halved vertically, and sliced 1/4-inch thick
- 2 cups halved cherry tomatoes
- 1 cup cooked chickpeas, drained, and rinsed
- 4 ounces feta cheese, cut into 1/4-inch cubes
- 1/3 cup thinly sliced red onion
- 1/2 cup pitted Kalamata olives
- 1 cup fresh basil and/or mint leaves
- Freshly ground black pepper
Greek Salad Dressing:
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon oregano
- 1/4 teaspoon sea salt
Instructions
- Cook Orzo: Boil salted water, cook orzo until slightly past al dente, drain, toss with olive oil, spread on a baking sheet to cool.
- Prepare Dressing: Make Greek Salad Dressing, add red wine vinegar, lemon juice, oregano, and sea salt.
- Combine Ingredients: In a large bowl, mix orzo, cucumbers, tomatoes, chickpeas, feta, red onion, and olives. Drizzle with dressing, add half of the herbs, season with black pepper, toss to coat. Garnish with remaining herbs and serve.
Notes
- You can customize this salad by adding grilled chicken or shrimp for extra protein.
- This salad tastes best when served fresh but can be refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 540mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 20mg
