Cooked - Orzo Pasta Salad

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Orzo Pasta Salad

6.0

Greek Salad Dressing

¼ cup extra-virgin olive oil

4 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 garlic clove, minced

1 teaspoon dried oregano, more for sprinkling

¼ teaspoon Dijon mustard

½ teaspoon sea salt

Freshly ground black pepper

Pasta Salad

1½ cups dry orzo pasta

2 Persian cucumbers, halved vertically, and sliced ¼-inch thick

2 cups halved cherry tomatoes

1 cup cooked chickpeas, drained, and rinsed

4 ounces feta cheese, cut into ¼-inch cubes

⅓ cup thinly sliced red onion

½ cup pitted Kalamata olives

1 cup fresh basil and/or mint leaves

Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente. Drain the orzo and toss it with a little olive oil, so that it doesn’t stick together. Spread onto a baking sheet to cool.
Prepare the Greek Salad Dressing.
In a large bowl, toss together the cooked orzo, cucumbers, tomatoes, chickpeas, feta, red onion, and olives. Drizzle the dressing over the salad, add half the herbs, season with freshly ground black pepper, and toss to coat. Garnish with the remaining herbs and serve.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🏞️Picnic🍲Potluck

Season☀️Summer

DifficultyEasy ⏰ 30m

Created 52 weeks ago

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