Greek Orzo Pasta Salad Recipe
Our Greek Orzo Pasta salad is a fresh, tasty, fulfilling recipe. It's packed with all the Mediterranean goodness, plus tiny pasta and chickpeas.
Servings: 6 people
Calories: 280kcal
Equipment
Ingredients
- 1/2 cup dry orzo pasta
- 1 1/2 cups canned chickpeas
- 1 1/2 cups cherry tomatoes chopped
- 1 cucumber chopped
- 1 small red onion chopped
- 3/4 cup kalamata olives pitted and chopped
- 1 cup crumbled feta cheese
- 1/4 cup fresh parsley chopped
- 1/2 red bell pepper (use 1 if small)
Salad Dressing
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 garlic clove minced
- 1 tsp dried oregano
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil. Cook the orzo according to the package directions until it is al dente, usually 8-10 minutes. Drain and rinse under cold water to stop the cooking.
- Whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper in a small bowl or jar.
- In a large bowl, combine the cooled orzo with tomatoes, cucumber, onion, olives, chickpeas, bell pepper, and feta.
- Pour the dressing over the salad and toss well. Stir in fresh herbs. Taste and adjust seasoning. Best to let it sit for 30 minutes before serving to allow flavors to meld.
Notes
See post for more information, photos and tips.
Nutrition
Serving: 1 | Calories: 280kcal | Carbohydrates: 22g | Protein: 8g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 22mg | Sodium: 671mg | Potassium: 334mg | Fiber: 4g | Sugar: 3g | Vitamin A: 924IU | Vitamin C: 30mg | Calcium: 175mg | Iron: 2mg