Orzo Salad Recipe
A vibrant and refreshing dish, this orzo salad is perfect as a vegetarian main or a light side. Ideal for meal prep, just reserve the fresh herbs and a final drizzle of olive oil for serving to maintain their brightness.
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Servings: 6
Ingredients
- 1½ cups dry orzo pasta
- 2 cups halved cherry tomatoes
- 1 tablespoon fresh lemon juice
- ½ cup pitted Kalamata olives
- 4 ounces feta cheese diced into ¼-inch cubes
- 1 tablespoon red wine vinegar
- ⅓ cup thinly sliced red onion
- 1 cup cooked chickpeas rinsed and drained
- 1 cup fresh basil and/or mint leaves
- ¼ teaspoon sea salt
- Freshly ground black pepper
- ½ teaspoon oregano
- 2 Persian cucumbers halved lengthwise and sliced into ¼-inch pieces
- 1 recipe Greek Salad Dressing
Instructions
- Bring a large pot of salted water to a boil and cook the orzo until slightly beyond al dente, following package instructions. Drain and toss with a small amount of olive oil to prevent sticking, then spread it out on a baking sheet to cool completely.
- Prepare the Greek Salad Dressing, incorporating the red wine vinegar, lemon juice, oregano, and sea salt into the mixture.
- In a spacious bowl, combine the cooled orzo with the cucumbers, cherry tomatoes, chickpeas, feta cubes, red onion, and Kalamata olives. Drizzle the prepared dressing over the salad and mix in half of the basil and/or mint. Season generously with freshly ground black pepper and stir to blend flavors thoroughly.
- Finish by garnishing with the remaining herbs and serve promptly.
Notes
If preparing ahead of time, keep the herbs separate until just before serving and consider an additional drizzle of olive oil for enhanced flavor and texture.