Mediterranean Chickpea and Orzo Pasta Salad

Name: Mediterranean Chickpea and Orzo Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 serving
Ingredients: 1.25 cup uncooked orzo (250g); 15.5 oz. can chickpeas; 2 cups cherry tomatoes (275g); 1 cup cucumber (180g); 1/2 cup red onion; 1/2 cup sliced kalamata olives (60g); 1/2 cup feta (56g); 1/4 cup fresh parsley; 3 Tbsp extra virgin olive oil (45g); 3 Tbsp red wine vinegar (45g); 1 Tbsp pure maple syrup (15g); 2 tsp Dijon mustard; 1 tsp garlic powder & Italian seasoning; 1/2 tsp salt + 1/4 tsp pepper

User Reviews

5.0

15 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
8
Calories
223 kcal
Course
Side Dish
Cuisine
Mediterranean, Greek

Mediterranean Chickpea and Orzo Pasta Salad

Heidi Hunt

Report

This Mediterranean Chickpea and Orzo Pasta Salad is bursting with so much delicious flavor! It makes the most perfect side dish to just about anything and is one you’ll want to make again and again!

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

Servings

1.25 cup uncooked orzo (250g)
15.5 oz. can chickpeas drained
2 cups cherry tomatoes (275g) halved
1 cup cucumber (180g) chopped
1/2 cup red onion thinly sliced
1/2 cup sliced kalamata olives (60g)
1/2 cup feta (56g) crumbled
1/4 cup fresh parsley chopped

Dressing

3 Tbsp extra virgin olive oil (45g)
3 Tbsp red wine vinegar (45g)
1 Tbsp pure maple syrup (15g)
2 tsp Dijon mustard
1 tsp garlic powder & Italian seasoning each
1/2 tsp salt + 1/4 tsp pepper

Add to Shopping List

Instructions

Bring a pot of salted water to a boil. Once boiling, add orzo and cook according to the package to al dente. Drain and rinse with cold water, then set aside.
Add all the dressing ingredients to a small bowl and whisk until combined.
To a large bowl, add all salad ingredients. Pour dressing over the top, then toss until everything is evenly combined. Garnish with additional feta and chopped fresh herbs if desired and serve!

Notes

Store leftovers in an airtight container in the fridge for up to a week.
Helpful Tips
Salt your pasta water. Salting the pasta water will boost the flavor of the orzo itself.
Don't overcook the orzo. Cook into al dente! Really this is the most important step. The orzo is the star of this dish and we want it firm, NOT mushy. To help prevent overcooking, cook orzo for 1 minute less than the lowest recommended cooking time on the package directions. Then strain the orzo immediately and rinse with cool water to stop the pasta from cooking more.
Let pasta salad sit (if time allows). The flavors of this orzo salad come together the longer this pasta salad sits so I prefer to make it a few hours before serving and allow it to chill so the flavors really have time to come together.
Use block feta cheese if possible (versus the pre-crumbled kind). Crumbled works too, but the block feta is typically better quality since it hasn't been coated with extra stuff to prevent clumping.

Nutrition Information

Show Details

Serving 1 cup (194g) Calories 223kcal (11%) Carbohydrates 28g (9%) Protein 5.8g (12%) Fat 9.7g (15%) Saturated Fat 2.4g (12%) Cholesterol 8.2mg (3%) Fiber 2.5g (10%) Sugar 1.9g (4%)