Print

Orzo Pasta Salad

Orzo Pasta Salad
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Orzo Pasta Salad is a bright and refreshing dish that combines tender orzo with crisp vegetables, creamy feta, and a zesty lemon-oregano dressing. This vibrant salad is perfect for summer picnics, barbecues, or as a wholesome side for your weeknight dinners. Not only does it deliver a delightful burst of flavors, but it’s also nutritious and easy to prepare in just 25 minutes. With its customizable nature, you can easily adapt the ingredients to suit your taste or dietary preferences. Serve it chilled or at room temperature for an irresistible addition to any meal.

Ingredients

Scale
  • 8 ounces dry orzo pasta
  • 2 cups low-sodium chicken broth
  • 1 English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/2 small red onion, finely chopped
  • 1/2 cup Kalamata olives, halved
  • 1/2 cup crumbled feta cheese
  • Fresh basil and parsley for garnish
  • 1/4 cup lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. In a large pot, bring chicken broth to a boil. Add orzo and cook until al dente (about 8–10 minutes). Drain and rinse with cold water.
  2. In a bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, sugar, salt, and pepper.
  3. Combine cooked orzo with cucumber, tomatoes, chickpeas, onion, olives, and feta in the bowl with the dressing. Toss gently until well-coated.
  4. Chill in the refrigerator for at least one hour before serving to enhance flavors.
  5. Just before serving, add fresh basil and parsley; give it a final toss.

Nutrition

Find it online: https://auntcooks.com/orzo-pasta-salad/