Orzo Pasta Salad
This Greek-inspired orzo pasta salad recipe is loaded with Mediterranean flavor with feta, olives, chickpeas, tomatoes, and basil. Fresh and delish!
Ingredients
- 8 ouncesdry orzo (1 1/2 cups; i use whole wheat orzo)
- 1english cucumber seeded (quartered lengthwise, and cut into 1/4-inch pieces)
- 1 pintgrape or cherry tomatoes (halved)
- 1orange or yellow bell pepper (cored and diced)
- 1can reduced sodium chickpeas (rinsed and drained)
- 8 ouncesfeta cheese (crumbled (about 1 1/2 cups))
- ⅝ cuppitted kalamata olives (leave whole)
- 1 cupchopped fresh basil
- ¼ cupextra-virgin olive oil
- ¼ cupred wine vinegar (plus a few splashes to taste)
- 1 smallgarlic clove (grated or finely minced)
- 2 teaspoonsdijon mustard
- ¾ teaspoonkosher salt
- ½ teaspoondried oregano
- ¼ teaspoonground black pepper
Directions
- 1
Cook the orzo in a large pot of salted water until al dente, according to package instructions. Drain, then transfer to a large mixing bowl.
- 2
While the orzo cooks, make the dressing: In a bowl or liquid measuring cup with a spout, whisk together the oil, vinegar, garlic, mustard, salt, oregano, and black pepper.
- 3
While the orzo is still warm, pour about half of the dressing over it and stir to coat (this helps the orzo absorb the dressing flavor and keeps it from sticking together).
- 4
To the bowl with the orzo, add the cucumber, tomatoes, bell pepper, chickpeas, feta, olives, and basil. Toss to combine, adding more dressing so that every is nicely moistened.
- 5
Taste and add more salt and pepper for additional seasoning or a splash or two of vinegar for more zing. Refrigerate until ready to serve; just before serving, toss with a bit more dressing.