Orzo Salad
User Reviews
4.6
Orzo Salad
Description
This Orzo Salad cooks pasta until al dente before rinsing with cold water to cool and stop cooking. The salad mixes baby greens, crisp cucumber, juicy tomatoes, chickpeas for protein, sharp red onion, and crumbly feta cheese. Fresh basil is stirred in for its aromatic and slightly sweet flavor.
The dressing combines olive oil, lemon juice, golden balsamic vinegar, honey, and minced garlic, providing a harmonious balance of bright citrus, sweet, and savory notes. Tossing this with the salad ingredients ensures each bite has a fresh and light flavor profile suitable for warm weather or picnic dining.
The salad stores well refrigerated for up to three days, making it convenient for meal prep or leftover use. The ingredients and dressing keep the salad flavorful without becoming soggy quickly.
Ingredients
For the Orzo Salad:
- 12 ounces orzo pasta
- 2 arugula heaping cups or baby spinach
- 1 cucumber chopped, English variety
- 1 pint grape tomato halved
- 15 ounces chickpeas rinsed and drained
- ½ onion diced, small; red variety
- ½ cup feta cheese crumbled
- ½ cup basil chopped, fresh
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons lemon juice (1 large lemon)
- 1 tablespoon golden balsamic vinegar (or champagne vinegar)
- 1 teaspoon honey
- 1 clove garlic minced
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
Instructions
- In a large saucepan, bring salted water to a boil and cook the orzo until al dente, according to package instructions.
- While the pasta is cooking, make the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, honey, garlic, salt, and pepper. Set aside.
- Drain the orzo in a strainer and rinse well with cold water. Pour the cooked orzo in a large bowl.
- Add the arugula (or spinach), cucumber, tomatoes, chickpeas, onion, feta, and basil to the orzo and gently stir. Drizzle the dressing over the salad and stir again. Season with additional salt and pepper, if necessary. Serve immediately or cover and refrigerate until ready to serve.
Notes
- This salad remains fresh in the refrigerator for up to 3 days, making it suitable for advance preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 53g | 18% |
| Protein | 13g | 26% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 8mg | 3% |
| Sodium | 116mg | 5% |
| Potassium | 465mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 677IU | 14% |
| Vitamin C | 12mg | 13% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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