Description
A refreshing and vibrant Orzo Salad featuring tender pasta, fresh cucumbers, cherry tomatoes, chickpeas, and tangy feta cheese, all tossed in a zesty Greek salad dressing with fresh herbs. Perfect as a light lunch or a flavorful side dish.
Ingredients
Orzo
- 1½ cups dry orzo pasta
Dressing
- 1 recipe Greek Salad Dressing
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon oregano
- ¼ teaspoon sea salt
Salad
- 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, to taste
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to the package directions until slightly past al dente. Drain the pasta and toss it with a little olive oil to prevent sticking. Spread the orzo on a baking sheet to cool.
- Prepare the Dressing: Make the Greek Salad Dressing. To it, add the red wine vinegar, fresh lemon juice, oregano, and sea salt. Whisk well to combine.
- Assemble the Salad: In a large bowl, combine the cooked and cooled orzo, sliced cucumbers, halved cherry tomatoes, cooked chickpeas, feta cheese cubes, sliced red onion, and Kalamata olives. Drizzle the dressing over the ingredients.
- Add Herbs and Season: Add half of the fresh basil and/or mint leaves to the salad. Season with freshly ground black pepper to taste, then toss everything gently to coat evenly.
- Garnish and Serve: Garnish the salad with the remaining fresh herbs before serving. Serve chilled or at room temperature as a refreshing meal or side.
Notes
- Cooking orzo slightly past al dente ensures a softer texture once cooled.
- Tossing cooked orzo with olive oil prevents the pasta from clumping together.
- Use fresh herbs like basil and mint for a bright and aromatic flavor.
- Feta cheese adds a creamy and salty contrast to the crisp vegetables.
- Make the salad ahead of time and refrigerate for enhanced flavor.
