Orzo Salad
This orzo salad recipe is a fresh, delicious side dish or vegetarian lunch! If you make it ahead of time, save the herbs to add at the last minute. I also recommend tossing the salad with a drizzle of olive oil before serving.
Ingredients
- 1 ½ cupsdry orzo pasta
- 1recipe greek salad dressing
- 1 tablespoonred wine vinegar
- 1 tablespoonfresh lemon juice
- ½ teaspoonoregano
- ¼ teaspoonsea salt
- 2persian cucumbers (halved vertically, and sliced ¼-inch thick)
- 2 cupshalved cherry tomatoes
- 1 cupcooked chickpeas (drained, and rinsed)
- 4 ouncesfeta cheese (cut into ¼-inch cubes)
- ⅓ cupthinly sliced red onion
- ½ cuppitted kalamata olives
- 1 cupfresh basil and/or mint leaves
- freshly ground black pepper
Directions
- 1
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.
- 2
Prepare the Greek Salad Dressing and add in the red wine vinegar, lemon juice, oregano, and sea salt.
- 3
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.