Description
Experience a burst of Mediterranean flavors with our Greek Orzo Salad, the ideal dish for summer gatherings, family dinners, or meal prepping. This vibrant salad combines perfectly cooked orzo pasta with fresh vegetables like cucumber, cherry tomatoes, and red onion, all topped with creamy feta cheese and protein-packed chickpeas. A zesty homemade dressing ties everything together, creating a delightful mix of taste and texture that everyone will love. Whether enjoyed as a light main course or served alongside grilled meats, this easy-to-make salad is sure to please any palate.
Ingredients
Scale
- 1 pound orzo
- 1 large English cucumber
- 2 cups cherry tomatoes
- 1/2 cup kalamata olives
- 1 small red bell pepper
- 1 small green pepper
- 1 can (15.5 oz) chickpeas
- 1 small red onion
- 1/2 cup olive oil
- 2 cloves garlic, minced
- 3 tablespoons red apple vinegar
- 1 1/2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 1/2 teaspoons dijon mustard
- 1 teaspoon fresh oregano
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Cook orzo in salted boiling water for about 7-8 minutes until al dente; drain and rinse under cold water.
- In a large bowl, combine cooked orzo with chopped cucumber, cherry tomatoes, olives, bell peppers, chickpeas, and red onion.
- Whisk together olive oil and other dressing ingredients in a separate bowl; pour over the salad.
- Toss gently until evenly coated; let sit for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (225g)
- Calories: 320
- Sugar: 3g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg