The Best Orzo Salad

Heading to a summer gathering? Don't forget the Best Orzo Salad -- a savory combination of orzo pasta, feta cheese, veggies, and zesty homemade dressing that works just as well as a side dish as it does an entrée.

Prep Time 20

Cook Time 10

Servings

Calories 231kcal

Author FoodFaithFitness

Ingredients

The Salad:

½ cup dry orzo pasta
pinch of sea salt
pinch of black pepper
1 small cucumber sliced
1 cup cherry tomatoes halved
½ cup canned chickpeas drained and rinsed
1 oz. feta cheese crumbled
1 red onion thinly sliced
1 tbsp green olives pitted
sprig fresh Italian basil

The Dressing:

2 tbsp red wine vinegar
3 tbsp extra virgin olive oil
¼ tsp dried oregano
½ tsp Dijon mustard
pinch of sea salt and fresh black pepper

Instructions

In a small bowl, whisk together the olive oil, vinegar, oregano, and mustard. Season with salt and pepper, then set aside.
Bring a large pot of salted water to a boil and cook the pasta according to the package directions or until al dente. Drain the orzo pasta and spread with some drizzle of olive oil on a baking sheet to cool.
In a large bowl combine the cooked orzo, cucumbers, tomatoes, chickpeas, red onion, and olives. Drizzle the dressing over the salad and top with the crumbled feta cheese. Season with salt and pepper and toss the salad to coat with the dressing. Garnish with Italian basil and enjoy!

Notes

Want something heartier, add some grilled chicken, shrimp, or tofu. The new version of the meal will fill you up and provide you with a protein boost.

Instead of cucumbers and cherry tomatoes, you can use grilled vegetables like eggplant and asparagus, or mix in artichoke hearts, sun-dried tomatoes, or sliced roasted red peppers to add some depth.
To make it vegan, leave out the feta cheese or use a vegan cheese alternative. There are now lots of options to choose from. Or, you can add more olives, avocados, or toasted nuts to the salad; they will add a creamy and rich element to it.

Nutrition