0 from 45 votes
Summer Orzo Salad with Chickpeas and Feta
Eating the rainbow just got easier with this DELICIOUS Summer Orzo Salad! It's perfect as a sharable side dish for your next backyard party or as a tasty pasta salad to serve with lunch or dinner.
Prep Time
17 mins
Cook Time
17 mins
Total Time
25 mins
Servings: 8 servings
Calories: 215 kcal
Course:
Side Dish
Cuisine:
Mediterranean , American
Ingredients
- 1 ½ cups dry orzo pasta
- 1 can chickpeas (drained and rinsed) approx. 15 oz
- 2 cups chopped bell pepper or sweet mini peppers (any colors)
- 1-2 cups chopped tomatoes
- ½ cup Thinly sliced red onion
- ½ cup crumbled Feta cheese plus extra to taste
- optional fresh parsley or dill to garnish
EASY HOMEMADE DRESSING
- ¼ cup avocado oil
- 1 lemon (juiced)
- 2 TBSP red wine vinegar , to taste
- ½ tsp fresh minced or pressed garlic
- ¼ tsp dried oregano
- ¼ tsp dried basil and/or dried oregano
- ½ tsp salt
- ⅛ tsp black pepper
Instructions
- Bring a large pot of water to a boil. Add dry orzo pasta and a pinch of salt and cook for 8 minutes or until al dente. Drain and rinse in a fine colander or sieve with cold water to halt the cooking process. Add pasta to a large bowl and set aside.
- To speed things up while your noodles cook, chop your veggies and make the dressing.
- For the dressing, combine ingredients in a lidded jar and shake vigorously to combine. Allow to sit while you toss together your salad, then shake again before serving. Alternatively you can whisk the ingredients together in a small bowl.
- Add all your veggies to the orzo. Re-mix dressing and add to the salad. mix well and top with crumbled feta and optional fresh herbs.
- This salad may be enjoyed right away (room temperature) or chilled briefly before serving. Both options are delicious!
- See notes below for more tasty veggie options to mix and match as well as make ahead tips.
Cup of Yum
Notes
- Making this salad ahead of time? It’s great the next day and fabulous in packed lunches for work, school, or picnics.
- If you plan on adding extra veggies or keeping it for a few days in the fridge, simply make a little extra dressing to drizzle over the salad the next day, as the pasta will soak up a some of the dressing while it chills. SO GOOD!
- Other tasty mix-in options include pickled banana peppers, olives, white or green onion in place of red onion, sweet corn, cucumber, kale, and spinach. Mix and match your favorite veggies to make an orzo salad that's deliciously custom!
- Nutrition facts below are an estimate for salad and dressing provided by an online nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Calories
215kcal
(11%)
Carbohydrates
27g
(9%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Cholesterol
8mg
(3%)
Sodium
297mg
(12%)
Potassium
241mg
(7%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1246IU
(25%)
Vitamin C
58mg
(64%)
Calcium
72mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 215
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 297mg | 12% |
| Potassium | 241mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1246IU | 25% |
| Vitamin C | 58mg | 64% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.