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Orzo Pasta Salad
This Greek-inspired orzo pasta salad recipe is loaded with Mediterranean flavor with feta, olives, chickpeas, tomatoes, and basil. Fresh and delish!
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 8 servings
Calories: 324 kcal
Course:
Side Dish , Salad
Cuisine:
Mediterranean
Ingredients
For the Salad:
- 8 ounces dry orzo 1 1/2 cups; I use whole wheat orzo
- 1 English cucumber seeded quartered lengthwise, and cut into 1/4-inch pieces
- 1 pint Grape or Cherry Tomatoes halved
- 1 orange or yellow bell pepper cored and diced
- 1 (14-ounce) can reduced sodium chickpeas rinsed and drained
- 8 ounces feta cheese crumbled (about 1 1/2 cups)
- ⅔ cup pitted kalamata olives leave whole
- 1 cup chopped fresh basil
For the Dressing:
- ¼ cup extra-virgin olive oil
- ¼ cup red wine vinegar plus a few splashes to taste
- 1 small garlic clove grated or finely minced
- 2 teaspoons Dijon mustard
- ¾ teaspoon kosher salt
- ½ teaspoon dried oregano
- ¼ teaspoon ground black pepper
Instructions
- Cook the orzo in a large pot of salted water until al dente, according to package instructions. Drain, then transfer to a large mixing bowl.
- While the orzo cooks, make the dressing: In a bowl or liquid measuring cup with a spout, whisk together the oil, vinegar, garlic, mustard, salt, oregano, and black pepper. While the orzo is still warm, pour about half of the dressing over it and stir to coat (this helps the orzo absorb the dressing flavor and keeps it from sticking together).
- To the bowl with the orzo, add the cucumber, tomatoes, bell pepper, chickpeas, feta, olives, and basil. Toss to combine, adding more dressing so that every is nicely moistened. Taste and add more salt and pepper for additional seasoning or a splash or two of vinegar for more zing. Refrigerate until ready to serve; just before serving, toss with a bit more dressing.
Cup of Yum
Notes
- TO STORE: Store leftovers in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving and add more dressing if needed.
- TO STORE: Store leftovers in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving and add more dressing if needed.
- TO STORE: Store leftovers in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving and add more dressing if needed.
Nutrition Information
Serving
1(of 8)
Calories
324kcal
(16%)
Carbohydrates
34g
(11%)
Protein
11g
(22%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
25mg
(8%)
Potassium
390mg
(11%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
1127IU
(23%)
Vitamin C
34mg
(38%)
Calcium
192mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 324
% Daily Value*
| Serving | 1(of 8) | |
| Calories | 324kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 11g | 22% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 25mg | 8% |
| Potassium | 390mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 1127IU | 23% |
| Vitamin C | 34mg | 38% |
| Calcium | 192mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.