Greek Orzo Salad
A delightful pasta salad loaded with Mediterranean flavors! Serve as a side salad or main dish. Perfect for picnics, potlucks and BBQ’s!
Servings: 12
Ingredients
GREEK DRESSING:
- 1/4 c. extra-virgin olive oil
- 1/4 c. red wine vinegar
- 1 T. fresh lemon juice
- 1/2 tsp. Dijon mustard
- 1 clove garlic pressed
- 1 tsp. oregano
- 1/2 tsp. sea salt
- Freshly ground black pepper
PASTA:
- 8 oz. orzo pasta
SALAD:
- 1 English cucumber halved vertically, seeded, & sliced ¼-inch thick
- 1 (10 oz. cont.) grape or cherry tomatoes halved
- 1/4 red onion thinly sliced
- 1 (16 oz. can ) low-sodium chickpeas drained and rinsed
- 1 c. pitted Kalamata olives
- 4 oz. feta cheese broken into pieces
- 1 c. fresh basil leaves torn and divided
- Sea salt and freshly ground black pepper to taste
Instructions
- DRESSING: In a small jar, combine olive oil, red wine vinegar, lemon juice, mustard, garlic, oregano, salt, and several grinds of pepper. Cover with a lid and shake until combined, set aside.
- PASTA: Bring a large pot of salted water to a boil. Cook pasta according to package directions or until al dente. Drain and rinse pasta under cold water. Spread the orzo on a rimmed baking sheet, toss with a little olive oil (so it doesn’t stick together) and allow to cool.
- Meanwhile, prep veggies.
- SALAD: In a large bowl, toss together cooled pasta, cucumbers, tomatoes, red onion, chickpeas, and olives. Drizzle with the dressing, add half the basil, feta, and season with sea salt and freshly ground black pepper; toss to coat. Garnish with remaining basil and serve.
Notes
If you make the salad ahead to save time, simply add the basil and feta just before serving. You may want to add a drizzle of olive oil too, Enjoy!
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