Mediterranean Chickpea and Orzo Pasta Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
8
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Calories
223 kcal
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Course
Side Dish
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Cuisine
Mediterranean, Greek
Mediterranean Chickpea and Orzo Pasta Salad
Description
The salad features orzo cooked to al dente to maintain a firm bite that holds up well among the other ingredients. Chickpeas contribute protein and a creamy texture contrasting with the juicy cherry tomatoes and crunchy cucumbers. Thinly sliced red onion adds a mild sharpness, while kalamata olives bring a briny depth. Feta cheese crumbles add a creamy, salty note that complements the dressing.
The dressing blends extra virgin olive oil with red wine vinegar, maple syrup, Dijon mustard, garlic powder, and Italian seasoning for a layered complement of flavors. Salt and pepper balance the taste. Mixing the salad thoroughly ensures even coating and flavor distribution. Garnishing with extra feta and fresh herbs enhances presentation.
Storing leftovers in an airtight container is recommended for up to one week. Salting the pasta water and avoiding overcooking the orzo help maintain flavor and texture. Preparing the salad a few hours ahead allows flavors to meld. Using block feta is preferred for freshness and texture over pre-crumbled varieties.
Ingredients
- 1.25 cup orzo uncooked, (250g
- 15.5 oz. chickpeas drained, canned
- 2 cups cherry tomatoes halved, 275g
- 1 cup cucumber chopped, 180g
- 1/2 cup red onion thinly sliced
- 1/2 cup kalamata olives sliced, (60g
- 1/2 cup feta cheese crumbled, 56g
- 1/4 cup parsley chopped, fresh
Dressing
- 3 Tbsp extra virgin olive oil 45g
- 3 Tbsp red wine vinegar 45g
- 1 Tbsp maple syrup pure, 15g
- 2 tsp Dijon mustard
- 1 tsp garlic powder each
- 1 tsp Italian seasoning each
- 1/2 tsp salt 1/4 tsp pepper
- 1/2 tsp black pepper 1/4 tsp pepper
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
- Cook orzo to al dente by boiling 1 minute less than package instructions, then rinse in cold water to stop cooking.
- Salt the pasta water well to enhance the orzo's flavor before cooking.
- Chill the salad for a few hours before serving to let flavors meld and improve taste.
- Use block feta cheese for better texture and flavor compared to pre-crumbled varieties.
- Store leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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